I live in Denver where there is very low humidity (it's 27% right now, often much less). I have read the tiny, tasty little smoke particles adhere to food much better in a humid environment. Due to heat and the fan in the GMG, I am guessing there is very little humidity inside my grill.
I have a nice rib roast ready to cook and am thinking about bumping up the humidity inside the smoker by adding a water pan. Most of what I have read is about using the water pan to regulate temperatures in charcoal units. Obviously I don't have that concern with a temperature controlled unit.
Any high altitude or desert guys use a water pan in their pellet smokers? Does it make any difference in the intensity of smoke flavor?
I have a nice rib roast ready to cook and am thinking about bumping up the humidity inside the smoker by adding a water pan. Most of what I have read is about using the water pan to regulate temperatures in charcoal units. Obviously I don't have that concern with a temperature controlled unit.
Any high altitude or desert guys use a water pan in their pellet smokers? Does it make any difference in the intensity of smoke flavor?