tutall > wrote:
>
> Acktually, some folk like to dispense with the pan altogether and BBQ
> on their WSM straight up like that.

Methinks TFM is in that camp.

> Now, those folks are pretty good fire tenders and don't mind the extra
> work entailed. They swear it makes a better product, and I beleive
> them.
>
> However, if you want to have that direct radiant heat buffer, the
> majority of people here put sand in their pants, I mean, pan, (well,
> except Brick, he's in FL and kinda wierd that way ) and cover the sand
> up with alu foil.

I thot Brick was weird cuz he used an offset! ;D
NBBDs-n-such need other-type mods for their p'rticklar temp funkynesses.
I just use a "foil wad disk" for a deflector now. If I need more
drip-proofing I put a 12" round cake tin on top of that.
The 'water in the pan makes the meat moister' is pretty much an abject
myth. Gives me the funnies when prominent chefs (even on TV,mind U)
advise putting beer or applejuice or wine in the drip pan for 'extra
flavoring'.

monroe(THAT'S alcohol abuse)