Shaun R
TVWBB Hall of Fame
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?