WSM - Removing water pan when cooking a brisket? (Like a UDS)


 
Andy Kaminski said:
I don’t quite understand the dislike of open flame cooking.
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The original topic was about low n slow cooking without diffuser. Not open fire cooking in general. Hot n fast cooks without diffuser do make sense.

I don’t see low n slow without a diffuser, and having an easier cleanup than with a diffuser. I'll change my opinion when somebody proves me otherwise.
 
I hang ribs in my wsm, no diffuser, all the time. Works great. Many others do this too.

Fat dripping into the fire is a personal preference thing. I really do not notice much difference, but others say they do.

I use a drip pan for brisket. Because I like to save the drippings to add to my bbq sauce. Otherwise I’d give it a try.

For pork butts, I use a Firedial for overnight low slow.

Some fat hits the metal disk and vaporizes (like a flavorizer bar). Some falls through the slots and reaches the coals. Results are always great.
 
Jim C in Denver said:
I hang ribs in my wsm, no diffuser, all the time. Works great. Many others do this too.

Fat dripping into the fire is a personal preference thing. I really do not notice much difference, but others say they do.

I use a drip pan for brisket. Because I like to save the drippings to add to my bbq sauce. Otherwise I’d give it a try.

For pork butts, I use a Firedial for overnight low slow.

Some fat hits the metal disk and vaporizes (like a flavorizer bar). Some falls through the slots and reaches the coals. Results are always great.
Click to expand...

Shh!

You're gonna give away all our secrets!

 
I often hang my ribs at 250-275f using my wsm 18 and a Hunsaker rack.
I wouldn’t call it low and slow but it’s close.
For me the flavor is next level.
My usual group (my family and neighbors) that come over have noticed the difference and like the new flavor that the open flame brings.

As for making an easier clean up or more of a mess I don’t really trip on that.
After I wrap good portion of my cooks are finished inside my oven because I believe a btu is a btu and it’s just easier.
Relocating the cook to the inside also allows me to clean up the outside bbq area which is also easier

As for cleaning up the wsm, nothing has made that job easier for me than my ArborFab charcoal basket.
I just love that upgrade.
Why Weber wanted 3 pieces to do what one piece can do (easier and safer) is beyond me.
 
Still trying to decide where rancid fat came from, I never cook rancid meat and grill often and no rancid fat taste. Ain't no bad method of cooking only difference will be a little different texture/taste, all good imo.
 
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