I've read that anything less than 240 degrees and the wood chips won't get hot enough to smoke. Is that true on this (later ?) model too ? We would like to try baby back ribs, but also pork steak, hamburgers, chicken.
Also, should we always have water in the water pan ? It would seem to keep the meat from getting too dry. Thanks in advance.
Also, should we always have water in the water pan ? It would seem to keep the meat from getting too dry. Thanks in advance.