rolfejr
Full Fledged Farker
I have been using a foil covered pizza stone that I set in the foil lined water pan.
It really stabilized the temps.
It really stabilized the temps.
Have you tried foiling the ribs at any time during the cook? The only reason I ask is I have a WSM and I have not tried going waterless, although I want to because I burn the living hell out of charcoal.
Do you know where to buy a disc harrow blade? I can't find one anywhere around Charlotte.