The BBQ BRETHREN FORUMS. - View Single Post

bmonkman · 12-07-2012, 07:58 AM

I had the same issue last wknd with my WSM 22.5". I did some research and everything pointed to me keeping the water pan full. So I plan to foil it this wknd and see what sort of difference it will make.

Question - since I am removing water from the cooking environment that will make for lower humidity in the pit. (Obviously) Folks, in your experience does that now mean I should spray whatever I am cooking every hour or so?

Brian

12-07-2012, 07:58 AM	#12
bmonkman Full Fledged Farker Join Date: 08-04-12 Location: Mechanicsburg, PA Downloads: 0 Uploads: 0	I had the same issue last wknd with my WSM 22.5". I did some research and everything pointed to me keeping the water pan full. So I plan to foil it this wknd and see what sort of difference it will make. Question - since I am removing water from the cooking environment that will make for lower humidity in the pit. (Obviously) Folks, in your experience does that now mean I should spray whatever I am cooking every hour or so? Brian __________________ Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian When all else fails just ask yourself, WWGALD???