"frohe" wrote in message
...
dakota2112 wrote:
Can you explain why you suggest using an empty pan, or no pan at all?

I'd rather have the meat cooked evenly and work with lower temp fires.
Leavin the pan in empty does catch the drips and cuts down on the flares
that may occur, which haven't been that troublesome for me.

The pan is also a big heat sink. Considering that many water smokers,
especially the ECB are hard to get hot, the pan can be a detriment.
--
Ed
http://pages.cthome.net/edhome/