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Old 09-27-2013, 12:08 AM   #20
RevZiLLa
is Blowin Smoke!
 
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Join Date: 07-02-07
Location: Richmond, VA
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I prefer chicken without water so I can cook at higher temps for crispier skin. Otherwise, it depends on the smoker and the amount of meat in it. A big unit with lots of meat has enough thermal mass and moisture from the meat. A small smoker can benefit from the control and moisture the water pan gives.

Not saying I'm right and everybody else is wrong. Just works for me
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Brinkman water smokers (elec and charcoal)
Weber kettle grill
Uniflame Gold Stainless 5 burner propane grill / rotisserie
BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence
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