post #21 of 21
Originally Posted by Dockman View Post

Do you have pictures of the pan or pans for the wet chamber setup? Can this be done on my MES 40?

Dockman.... All you need is a pie tin with some water in it.... The goal is to add a little moisture to the smoker, raise the humidity level if you will, to keep from drying out the meat during the first few/several hours of the smoke...