I agree. My UDS is a very moist environment without spraying.
Originally Posted by El Ropo
What he said, just leave it closed and let the magic happen. No spritzing required for good bbq.
Opening and spraying is an invitation for mad swings in the temperature.
If you really feel compelled to spray, spray it when you put the meat in, and either spray it again or apply sauce 30 minutes before you remove the 'Q'.
If your UDS is anything like mine, you won't have a problem with the meat drying out.