To my smoking brethren.... I have been smoking like a champ all summer long, and have refined my art with each smoke turning out better Q each time. I started this journey last summer with an MES 30 and have graduated to a WSM 18.5 this year. I've put a few hundred pounds through the WSM so far, with 40 lb of pork butt being my crowning achievement. The one hang up I have is that my bark has left something to be desired. It's not nearly as crispy as my MES turned out. Am I using too much rub?? Could it be from the water pan?? I just wanted to see if anyone else had these issues and could lend some advice. Thanks in advance, and btw, I have a small brisket flat right now at 160 IT. Thanks guys!!