Hi All,
My name is Greg been reading great info on this site for about a year taken in all the knowledge everyone has on this site. I been grilling for years on my weber and now ready to take it to the next level. After a lot of research I decided to go with a wsm 18" and bought this bad boy yesterday. I hope to do a dry run next week to get use to controlling the temp. Question is should I go with water in the pan or move forward with pea gravel or play sand on the first few smokes in the water pan?
Thanks
My name is Greg been reading great info on this site for about a year taken in all the knowledge everyone has on this site. I been grilling for years on my weber and now ready to take it to the next level. After a lot of research I decided to go with a wsm 18" and bought this bad boy yesterday. I hope to do a dry run next week to get use to controlling the temp. Question is should I go with water in the pan or move forward with pea gravel or play sand on the first few smokes in the water pan?
Thanks