I couldn't get good charcoal fires and maintain consistent temps. Some experienced bbqers have told me understanding your smoker's adjustments and getting good charcoal fires/temps may take a while. I told them:
View attachment 397622
What size WSM? Are you using lump or briquettes? Water in the pan or not?I couldn't get good charcoal fires and maintain consistent temps. Some experienced bbqers have told me understanding your smoker's adjustments and getting good charcoal fires/temps may take a while. I told them:
View attachment 397622
I add no water to the pan
or is it sheerly a temperature control mechanism?
I believe it is primarily temp control. I’ve seen no real difference in the quality of the cook with or without water. My wsm is hard to get above 225-250 with water in the pan.I'm fairly new to smoking. Does adding water in the pan do anything for keeping the meat moist, or is it sheerly a temperature control mechanism? You're obviously comfortable without using it, so I am curious.