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Unread 01-24-2005, 05:26 PM   #4
The_Kapn
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Quote:
Originally Posted by spicewine
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.
Interesting--Thanks

TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
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Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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