- Joined Oct 12, 2010
As you can see from my pic, I have a LARGE smoker. There is no water pan. I have been having trouble with the meat cooking up to temp much quicker than it should. For example a 10 lb pork butt is up to 185 in 7 hours, even with keeping the smoker temp at 225-230. Would it help if I put a large pan of water in the smoke chamber?