Quote:
Originally Posted by Blownmope
Why no heat deflector or water pan in these??
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I've found no need for one. Excellent O2 control means keeping the temps where you want them. No flare ups because there simply isn't enough air. About 24 inches between the fire and the food makes things pretty indirect.
It's like steering an oil tanker. Make a correction, and in 30 minutes you will see where it goes. Once it's dialed in, it will stay there for hours with little fuss. I've put on a brisket and gone to bed.
