Looking for some advice. Those that use the Weber Smokey Mtn vertical water smoker; when smoking a meatloaf in the WSM, do you prefer the use of water in the bottom pan, or look for a dryer smoke with no water in the pan? Thanks
Smoking meatloaf on WSM?
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LOL.... ask two chefs get two differant answers....
I use water in my pan unless I am doing chicken and want a hot fast smoke. But unlike Al I live in a very moist climate so sand would absorb a ton of water from the air when the smoker wasn't running, that would suck up all the heat from my fire, with water I add HOT tap water so my WSM gets up to temp fairly quickly.