Gary H. NJ
TVWBB Platinum Member
I apologize if this has come up before. Was just watching America's Test Kitchen. They reviewed smokers (WSM was top choice! No surprise for those here). However, they referred to the the heat shield on the bottom as an ash catcher. Doh! I was so annoyed I emailed them a letter. I thought they did their research and knew their stuff.
While we're on the subject, they also talked about the water pan, how it keeps the meat moist, etc. Are we the only ones that understand that the water pan is a heat sink, keeping the low temps stabile, while the rest of the Q'ing universe thinks it is steaming the meat while it smokes? Or am I wrong completely on this one?
Thanks.
While we're on the subject, they also talked about the water pan, how it keeps the meat moist, etc. Are we the only ones that understand that the water pan is a heat sink, keeping the low temps stabile, while the rest of the Q'ing universe thinks it is steaming the meat while it smokes? Or am I wrong completely on this one?
Thanks.