Originally Posted by Hawg Father of Seoul
Okay, I'll drop the knowledge on you.
If you have a big offset (as it appears) if you are cooking a small load, take a couple big pans and fill them with water, foil them, poke a bunch of small holes in the foil, and place them on the rack.
Your smoker will cook like it has a big load.
I often use a pan of water in a UDS (on bottom shelf, not any closer than I would cook a big piece of meat) if I am cooking ribs to diffuse the heat and bring the moisture up a little.
And get this, I saw an article about a restaurant smoking water..... yes, water. Then they froze it and served the ice in special martinis and whiskies.
KCBS - CBJ
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