Yeah, but if you just leave the cooker closed, it's plenty moist inside a UDS. Save the spritz for the veggies or something!
IMO, it's an unnecessary step in a closed cooking environment. Then there's the discussion on what the evaporation of said spritz does to the cook times. When we sweat, don't we get cooler as it evaporates? When that spritz evaporates, doesn't it cool the surface of the meat?
Now my brain hurts, gotta go to the store and pick up some short ribs!
