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I think so. I read that if one does use water it needs to be hot and limited to a cup or so. I wanted to maximize heat so I left it dry (though it was soon catching drippings).

Hello all, The first time I smoked a chicken, I was glad to have been able to do it, but frankly I was unsure about the results.  It seemed like I had over-smoked, and the flavor was a bit intense for the meat (perhaps especially having used hickory).  After enjoying the dark meat, I was left...

I need to chain my thermometer to my smoker. :) Good tip! Thanks!

Hello all, My wife and I took a stab at pulled pork this weekend.  Here are the details. - 4.5 lb pork shoulder brined for 2 days in water, salt, black pepper, sugar, apple cider vinegar, orange juice, paprika, garlic powder, onion powder, cumin, oregano, thyme, dried bell pepper, cinnamon...

Thanks everyone for the great feedback and advice.  I have some good ideas for next time!

Here's what it looked like:

Hello all, I had only my second stab at pork spare ribs today.  At the end of it all, the meat was fall off the bone and had a great smoky flavor.  That said, I wasn't sure if the outside was burnt or if it was bark. How does one tell the difference?  The outside was quite dark (black in many...

They were OK for a first go.  My heat went to 250 at which point I fiddled with the setup and lost a lot of heat in the process. Went down to about 150-175 and never really recovered after that.  They were underdone close to the bone, and I had to finish them on the grill.  Total cook time was...