Originally Posted by bmonkman
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?
IMO no, unless you are cooking just a couple slabs of ribs and you notice they look very dry around the edges. Then you may want to spray. Your bark will probably form earlier, so account for that in your process.