Thread: Wsm 22.5
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Unread 02-22-2013, 01:54 PM   #19
bacchus99
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I have tried both. I prefer the way the que comes out when using water. If I plan on running 265 or less I run water. Any temp over that is hard to achieve with water.

I suggest using water at first and then experiment. I found no water seemed to make a "dry jerky like" bark I didn't quite care for on some meats, mainly ribs.
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22.5 Weber Kettle - 18.5 WSM - Maverick ET-732
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