G GLEN GOMES New member Jul 23, 2010 #21 JUST HEARING ABOUT THIS SAUCER AND WATER PAN ISSUE. I AM GOING TO DO 3 RACKS OF BABY BACK BEEF RIBS AND ONE RACK OF SHORT BEEF RIBS IN 18INCH WSM WHAT SHOULD I USE SAUCER OR BINKMANN CHARCOAL PAN
JUST HEARING ABOUT THIS SAUCER AND WATER PAN ISSUE. I AM GOING TO DO 3 RACKS OF BABY BACK BEEF RIBS AND ONE RACK OF SHORT BEEF RIBS IN 18INCH WSM WHAT SHOULD I USE SAUCER OR BINKMANN CHARCOAL PAN
G Glenn W TVWBB Guru Jul 23, 2010 #22 If your new to the WSM and or smokers, I would recommend going with water untill your used to your machine! I started with water, went to the clay saucer and now just an empty foiled pan. However I am very comfortable with my WSM's!
If your new to the WSM and or smokers, I would recommend going with water untill your used to your machine! I started with water, went to the clay saucer and now just an empty foiled pan. However I am very comfortable with my WSM's!
G GLEN GOMES New member Jul 23, 2010 #23 THANKS I AM CONCERNED WITH MEAT BEING TENDER DONT WANT TO MESS UP THIS LOVLY MEAT
