Have any of you cooked on an UDS (ugly drum smoker)


 
Originally posted by John Carlson:
Why do you think the taste is different in the wsm without the water pan? Maybe something to do with the domed lid or the way it seasons with the enamel coating? I've never really noticed to be honest.
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It could have something to do with the dome lid, the seasoning of the Drum vs WSM or the size of the charcoal rings? Try side by side chicken thigh cooks with a 22" WSM and a Drum and you will notice a completely different flavor.
 
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