On 4-Mar-2004, Steve Wertz > wrote:

> On Tue, 02 Mar 2004 22:32:38 GMT, "frohe" >
> wrote:
>
> >> When I use the water pan in my WSM, one of its functions is to catch
> >> all that fat, and prevent it from burning on the coals.
> >
> >It don't hurt a thing for the fat to drip down on the fire and burn up.
>
> I think so. I'd rather cook with wood smoke than grease smoke.
> That's fine for grilling, but I think it makes a noticeable
> difference when you cook for extended periods of time - low and
> slow.
>
> It also makes the coals burn faster.
>
> -sw

Now there's a reasonable discussion and I wouldn't argue with
either one of you. Different strokes for different folks.
--
M&M ("The problem is that no matter what you do, there's
Sombody that won' t like it much") Tom Clancy