Corey Elks
TVWBB All-Star
So I have been a weber smoky mountain user now for about 12 years. I have always used a empty water pan as my heat shield covered with a piece of tinfoil. Just to let you know this is the 18 inch model. The one thing that has always bothered me was that the water pan was not very close to the body of the smoker So while the food is on the top grate The parts close to the edges would always get over done or burnt due to the direct heat. So I had a thought today of foiling the lower rack which goes all the way to the edge of the body therefore not allowing direct heat to come in contact with the food that is on the upper grate. Do you think this is a good idea? I'm just wondering if it will stop the convection from happening in the smoker. Thanks for your input.