Morrey Thomas
TVWBB Super Fan
I have used my Weber kettle grill as a smoker with an insert called the Smokenator. This device held coals (Minion method) to the side with a water pan on top of coals to add moisture in the cooking chamber. I am upgrading to a WSM now. Reading the directions, if I use the water pan it is called steaming and not smoking or barbequing. My goal is to create fork tender pork butts by cooking them low and slow for around 12 hours at 225 degrees. Question.....do I use the water pan? I don't like the terminology "steaming" they use in the directions of the WSM.