Prestige World Wide
Well-known member
- Joined
- Jan 18, 2015
- Location
- Florida
I just got my new WSM 22 in the mail and am ready to start smoking on it. What are some opinions on the water pan? I bought a PID controller so temp control should be easy. Run it dry or filled? Does it differ for meat that is easier to dry out like Brisket? Thanks for the advice. I'll Be sure to post on my first cook.