I've been running my wsm with an empty water pan and a draft controller for a while now, but the other day I did it and used the lower rack for the first time. I did pork steaks and the side of meat facing the water pan had a pretty significant crust built up, so much that I can't help but think drying might be a concern with long cooks and something on that rack. Do you guys do rotations or something else? I'm considering leaving a more substantial fat cap and cooking fat side down, or throwing a clay saucer back in the pan to help diffuse the heat a little better at the expense of it fighting my controller.
Bottom rack with an empty water pan
- Thread starter John09
- Start date
LarryR
TVWBB Diamond Member
When I first started using my WSM I would rotate but after a couple of cooks it was too much of a pain in the *** so I stopped. I do run my Stoker with a 14" clay saucer in the water pan with excellent results, doesn't seem to fight my Stoker at all. Give it a shot you may like the results.
I also trim very little fat and always go fat side down regardless of which grate I'm using.
I also trim very little fat and always go fat side down regardless of which grate I'm using.