Hello everyone,
I've been lurking on this forum for years an have never joined, so much awesome info on here. With that being said I will tell you that I have owned a 22inch WSM for years now an I never use water in the pan just foil it up. I have made some truly awesome Q on it. A few months ago I picked up an 18 for smaller cooks. I find it super hard to foil that deep pan on the 18 so I just started using water in it. I have cooked butts on it twice, and the smoke flavor is seriously lacking compared to my 22. Is it the water causing this? I use the same amount of wood I use in my 22, could that be the problem. Also I have noticed that the pan in very very close if not barely touching the coals, could this be the problem? I know that's a lot to ask haha.
I've been lurking on this forum for years an have never joined, so much awesome info on here. With that being said I will tell you that I have owned a 22inch WSM for years now an I never use water in the pan just foil it up. I have made some truly awesome Q on it. A few months ago I picked up an 18 for smaller cooks. I find it super hard to foil that deep pan on the 18 so I just started using water in it. I have cooked butts on it twice, and the smoke flavor is seriously lacking compared to my 22. Is it the water causing this? I use the same amount of wood I use in my 22, could that be the problem. Also I have noticed that the pan in very very close if not barely touching the coals, could this be the problem? I know that's a lot to ask haha.