I'd say that if a smoker is designed to use water then I'd try it. It may require a heat deflector to manage temp spikes and the water will help keep the meat moist. At comps I always cook on my UDS with water especially when I sleep and use my IQ101.
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Chompers 1, offset trailer smoker, 2-UDS,1-UDS rib hanger, weber grill,thermopen, maverick 732, cookshack, La Caja China
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