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I was thinking a little bit about the "food science" of BBQ, and trying to sort out the purpose of the water pan in the WSM. I came up with the following thoughts: 1) It's there for temperature control. Hard to get the WSM to 400 and keep it there if it's got a whack of water in it that takes...

I had my first WSM experience this weekend -- a steallar success -- after having a class from Ron Shewchuk, Canada's BBQ champ. I have some questions & observations for the forum. 1) I ordered two whole, untrimmed briskets of 10-12 lbs from my local butcher, and what I got was two 8 lb brisket...