Kent wrote:

> I think you've made very good points As you point out, a stable temp,.
> provided by the increased mass is going to give you a more stable temp. Have
> you done this in the WSM for a long, 8 hrs or so, cook? I'm going to find a
> clay pot to replace the water pan, or at least sit in it. It should act
> somewhat like a pizza stone.

Typical Kunt Style. Get good advice, then try something completely
off-the-wall different. Rinse and repeat every 3 years.

-sw