Originally Posted by northernrescue3321
So looking around some of these threads it seems that most people are smoking dry. I have a WSM that I got last summer. Before that I was smoking on my propane grill that I riged with water pans and chips. I had great success with that and made some killer food on it but wanted to be more traditional. With that said I went and bought the WSM,and kept things the same, and filled the water pan in it for my smokes. Now after not using it for a few months (way to busy with work school and work) Im getting ready to start up again and this Friday will be my first smoke of the summer (pastrami). So after all that the million dollar question, should I use water, keep it dry, or is it a preferrance?
PS excuse the spelling, I can't seem to get my spell check to function on my tablet...
Once Aaron Franklin was asked what the perfect conditions were for BBQ cooking and he said, "a warm, humid day with no wind". And then he went on to say that if it's not humid he adds water to his cook. His pits have huge water holding capacities and he uses a water pan in his offset at home as well.