My Smokers utilize both moist and dry heat. In competition I use moist heat and then at the end empty the water pan and firm up the bark for the last hour or so with dry heat. We have won many times and always finish in the top numbers.
The "Sauce Whisperer"
Award Winning Smokers, Sauces and Spices
PERFECT, PERFECT 180 CHICKEN 2011
1ST. PLACE PORK
AMERICAN ROYAL (OPEN) 2012
BEST SAUCE IN THE WORLD ( BLUE COLLAR )
AMERICAN ROYAL 2009
BEST RUB IN THE WORLD ( HEFFER DUST )
AMERICAN ROYAL 2007
CISC Master BBQ Chef