Mac Mayhew
TVWBB Member
Has anyone tried to smoke a Boston Butt directly on their WSM by removing the water pan completely? Because the grate is so far above the coals, I can't imagine that burning it will be an issue. I ask because most authentic barbecue places around here actually cook their shoulders with direct heat, with the meat far above the coals and wood. The result is a taste that is both smoked and grilled, which I believe is quite different than just adding smoke.
I haven't tried it, although I am curious if anyone has and what the results were like.
I have spatchcocked chickens and grilled them directly over hardwood charcoal on my kettle and the results were tremendous, as the meat juices had a chance to actually drip on to the coals.
I haven't tried it, although I am curious if anyone has and what the results were like.
I have spatchcocked chickens and grilled them directly over hardwood charcoal on my kettle and the results were tremendous, as the meat juices had a chance to actually drip on to the coals.