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Learned a valuable lesson with my WSM yesterday. Don't put water in the water pan. I couldn't get temperature out of that thing to save my life. Made a heck of a mess with leaks all over the place too. Two weekends ago, same fuel load, 225-250 for 8 hours straight, didn't hardly touch the thing...
I'm sure this has been done before but I'm not sure where to post this question so hopefully someone can help me get this in the right section, as needed.
I am what I would consider a beginner smoker that likes to feed friends and family with tasty smoked foods that I prepare and smoke myself...
I need some honest feedback and suggestions from everyone on this subject. First a little info about myself.
I've been smoking for a few years now using a chargriller and master forge charcoal smokers. I've used all kinds of charcoal and wood but continue to struggle with temperature control...