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