CrackerJack from KC
Full Fledged Farker
- Joined
- Jan 15, 2008
- Location
- Overland Park, KS
I'll throw my 2 cents in.
So I have a WSM with a flower pot base, no water added at all. The one thing notice is that the smoke ring is much more defined in the absense of water.
In alike grills, airflow should not be a factor ASSUMING the temperature is 225. We use airflow to raise and lower that temperature, but once its dialed in, all alike smokers should cook at the same rate. With that said, I could see cookers that have poorer insulation qualities actually requre more heat which would drive more air flow in order to maintain the 225, which might actually cause the convection effect. This is completely counter to what others have said up above about food cooking faster in a WSM vs ECB etc.
I have noticed that I must be much more mindfull of spraying the food I am cooking in order to keep the outside from drying out too much. Wasn't as big of an issue when I used the water pan.
So I have a WSM with a flower pot base, no water added at all. The one thing notice is that the smoke ring is much more defined in the absense of water.
In alike grills, airflow should not be a factor ASSUMING the temperature is 225. We use airflow to raise and lower that temperature, but once its dialed in, all alike smokers should cook at the same rate. With that said, I could see cookers that have poorer insulation qualities actually requre more heat which would drive more air flow in order to maintain the 225, which might actually cause the convection effect. This is completely counter to what others have said up above about food cooking faster in a WSM vs ECB etc.
I have noticed that I must be much more mindfull of spraying the food I am cooking in order to keep the outside from drying out too much. Wasn't as big of an issue when I used the water pan.