West River BBQ
Full Fledged Farker
So, I tried something new today. I removed the water pan from my WSM (never used it for water anyway, just a defuser) and used it like a UDS. I smoked a pork shoulder at 300, giving the ol' hot and fast method a try. The time was cut way down but a hard crust built up on the bottom. I lightly rubbed the bottom so some sugar might have caramelized, but I'm not sure. Is this unusual? Do I need to wrap earlier or use a pan which would defeat the purpose? Any insight wouold be greatly appreciated.