Water in drip pans WSCG

[Johnnyflay]

I recently made a batch of loin back ribs and kept the temperature at 225 on my WSCG. Ribs came out fine but I am wondering if I should fill the two aluminum pans I place under the ribs with water to enhance the moisture. I also used a rib rack no wrapping.
Suggestions welcome

 

[m-fine]

It wont enhance moisture. It will absorb heat and require more fuel burn to keep temps above 212* but on the flip side will help keep temps stable and low if that is your desire.

 

[Cedarburger]

when attending a WSCG demo, I asked the weber rep that question. I was told that since the grill sealed so tight that it was not necessary. The moisture stays in the grill. Have done two rib cooks and think I agree but am still going to try water soon.

 

[Baby Back Maniac]

I haven't used water yet so I can't compare, but everything has been awesome so far without it and I never used it with any of my other kamados so I probably won't on this one unless it's just to see how it does.

 

[4ever3]

Heck try it if you want to, but I don't see what it would do but cause you to burn more charcoal.

 

[cheez59]

Heck try it if you want to, but I don't see what it would do but cause you to burn more charcoal.

This is true for any type of charcoal cooker.