Oncler wrote:
> Do you really notice that much differance without the Pan? Does it
> add more bark...change the smoke ring...richer flavor....I'm just
> asking....I guess I won't really know until I try it.

With the water pan out of the way, the heat from the fire is better
distributed than if it had to go around the pan and then up to the meat.
Meats seem to cook more evenly and a bit faster sittin atop the fire like
that.

Does it add more bark? Yes and no dependin on the meat and how much a fat
cap is on it. As for smoke ring and richer flavor, it again depends on what
I'm cookin, the type and amount of wood I'm cookin with, the spices I used
and what Mom Nature is up to when I'm cookin.

And yes, you'll not know how it works (or doesn't) for you until you try it
yaself. Just remember that the WSM gives you better control of temp but
beyond that it's you and your Q knowledge that make or break ya.

HTH
--
-frohe
Life is too short to be in a hurry