cheez59
Quintessential Chatty Farker
- Joined
- May 29, 2008
- Location
- LaFayette, GA
Ok I bought my first WSM a couple weeks ago. It is a used unit in pretty good shape so I thought I would give it a try. The water pan does not look like it had been used much. The guy I bought it from said it was too much trouble to clean up even if he lined it with foil so he quit using it. He said he never had a problem smoking big pork butts and the dripping fat never flared up enough to harm the meat. This scares me a bit especially since I have a 10 pound butt with quite a large fat cap. What do you experienced WSM users think? Should I use the water pan and just deal with the cleanup or just take his word? He is a highly experienced WSM user. I am a fairly experienced smoker but only on offset stick burners and egg type grill/smokers. Thanks for your replies.