Water or other liquid in the pan?


 
ChadVKealey said:
I'd think with the drip pan on the lower grate, without the water pan to shield it, would burn up the drippings. If you nested a shallower foil pan inside of the deeper one (with the same length & width), then you'd have some kind of air gap there to minimize burning. This is all in theory, though.
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EXACTLY what I'm thinking about doing this year since I'm so paranoid about my crisp Turkey skin but I want to try drippings from the smoker which I have never done.
 
Good morning sports fans! Got up early this morning here in the beautiful KC area and got the bird on the WSM. Took awhile to get up to temp due to the chilly weather but shes doing nicely now. Hopefully in a few hours I will be able to post some pics of a perfectly done bird...or of the pizza we all will be having if I messed this thing up! Have a Happy Thanksgiving everyone! Thanks for all the great advice!
 
Definitely use the pan to create indirect cooking but with no water or liquid in the pan....then two chimneys full of lit to get the temp up to 325-350 for the cook.
 
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