Going to smoke my first butt Sunday in my GOSM big block. You guys have been great answering many of my questions as I have spent a good deal of time reading a ton of posts. I can't seem to find info on 2 probably very basic questions. Does the water pan need to be refilled or does it usually have enough liquid through the whole process? And..... Do I keep the woodpan filled or is there a point in the cooking time that the smoke has little effect on the meat? I'll be using peach or cherry chunks and some hickory chips. Your help is always appreciated.
post #1 of 9
12/8/06 at 10:46am