Thread: Wsm 22.5
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Unread 02-22-2013, 02:04 PM   #20
greazyg
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Join Date: 09-04-12
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Quote:
Originally Posted by bacchus99 View Post
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.
Have you tried foiling the ribs at any time during the cook? The only reason I ask is I have a WSM and I have not tried going waterless, although I want to because I burn the living hell out of charcoal.
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