Originally Posted by Atlasman
Water pan always. I think cutting down on the spritz will help because a lot of times when I go to spritz they are not even close to dry. I might be over doing it.
Keep in mind that moisture on the meat does not equal moisture in the meat.
You want a moist cooking environment, but often times opening the cooker door just to spritz has the exact opposite effect intended. More steam and moisture escapes the cooking chamber upon opening than is put back in with the spritz.