Cooking directly without a drip pan or deflector

[Shaun R]

I read a thread on another forum discussing the difference between the WSM & the UDS. One person mentioned that they don't use anything between the meat and the fire on the UDS and that it adds another layer of flavor as opposed to just a smoke flavor from cooking indirect. I always understood that the fat drippings would impart unpleasant taste to the meat and was unhealthy. Does anyone cook on the WSM directly? Any thoughts?

 

[Corey Elks]

i cook my chicken like this all the time. comes out pretty darn tasty. definently ads another dimension of flavor. I would not say its a bad flavor. Give it a try and see what u think

 

[Shaun R]

I think I will Corey, I like some char on my food. What do you cook on?

 

[Clint]

it might become unpleasant on something with a ton of fat to render (pork shoulder or brisket etc) but for grilling-style or leaner meats I think it's fine. Bryan's Roadside Chicken calls for it to be cooked, I believe, on the lower grate of the WSM without the drip pan.

 

[DaveB]

I remember cooking a brisket once, the whole cook, without a water pan. It made the beef taste like a giant steak. It was a little too much grilled flavor. I might try maybe four hours grill time then put a barrier in next time. But I wouldn't worry too much about it being unhealthy, I'd worry more about your "skinin' that smokewagon". Seems like that would cause more problems.

 

[George Curtis]

not sure i would do it using most briquettes. probably force to much ash on the meat. lump would probably be better.

 

[Steve Petrone]

Guys, think back...to the origins of bbq. meat cooked over a fire and/or meat cooked over coals. Who heard of a heat shield or drip pan in those days? Who cared about fat dripping on the coals?
Sometimes we make too much of a simple process. Will it taste different? Maybe. Some swear by direct cooking methods. It does smell a little different while it's cooking.

 

[Bob Correll]

I will never cook a brisket any other way than meat over fire.

 

[Kaz S]

I love cooking like this. Brisket h-n-f fat side down where it gets bout 2-3 hours over the heat. MMmmm nothing better. I trim off some of the burnt barky bits before rapping in foil and continuing on. Little bits for the cook.

Beware cooking this way will have your neighbors stopping by.

I also like roadside, spatchcocked, and doughtery wings cooked this way too. Never tried a butt or ribs tho.

I think this is the Noe method. Him swearing by it got me trying it.

 

[Steve Whiting]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone:
Guys, think back...to the origins of bbq. meat cooked over a fire and/or meat cooked over coals. Who heard of a heat shield or drip pan in those days? Who cared about fat dripping on the coals?
Sometimes we make too much of a simple process. Will it taste different? Maybe. Some swear by direct cooking methods. It does smell a little different while it's cooking. </div></BLOCKQUOTE>
Agreed. I love the flavor I get using my Big Drum Smoker. Of course, there is more space between the coals and the grates in it then there would be just removing the water pan in a WSM.

 

[Wolgast]

Noe was the first one i herd talking strongly bout this. I dident get it at the time but he was right! For some cooks its just great.

 

[r benash]

I do roadside chicken often this way in the WSM and posted about it previous so won't go into it here. If I need more distance I can always add the ProQ extender but haven't had the need.

I've done two full racks of chicken this way with excellent results.

I think it's another level of versatility the WSM provides.

Nothing stopping me from doing other cooks this way just haven't done it much other than with large loads of chicken or roadside chicken. Chicken comes out great (as well as the skin).