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Been Smoking on a WSM for several years and a little on the BGE.  I cooked  this recipe on the BGE last time and it turned out good but as usual it was difficult to keep the temp below 250F.  I'm cooking it on the WSM tonite but the recipe is not specific, is there any reason NOT to use the water pan with water in it?  I don't think I can maintain 225 without it but I don't want to make the flat iron soggy either.