I get asked quite a bit about how I start my coals and
maintain my fire in my WSM’s . It
seems that most often, I hear people have problems with over shooting their
desired temps. First off, let me
dispel a myth. Most WSM owners believe
that they own a “water” cooker.
BBQ tends to be a man’s
game, not always, but mostly.
Therefore very few of us take the time to actually read through the
manual. If you did, you will find
that the water pan in the WSM is a heat sink, not a steamer. It absorbs heat energy in order to help
keep the temps from spiking.
