Honestly, if you design in the proper air flow, and use heavy enough plate for the reverse flow plate, you wont need that water. The mass of the steel in the plate will distribute the heat evenly. Thats kind of the ideal ( in my opinion) of this style smoker. And with out the water, you will get a cleaner taste to the product.
Reverse flow theory - Page 7
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some people like it that way, I just think it gives more of a liquid smoke flavor ( thats how that stuff is made) and dont like all that condensation dripping down on my meat washing the bark away. But Florida is humid, and things might be different where you are at.
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I run a RF and have never found the need for water on the plate, but there a number of water smokers out there that swear by the positive effects it has on the meat in keeping it moist. My tank is 3/16" thick, but my plate is 1/4" and keeps pretty even temps across the 48" grate, not to mention the fast recovery in temp from frequent door opening.
In the cooking world, not the best recipe for good bbq