M Strickland
TVWBB Member
I've been cooking on a WSM for 12 years and consider it to be the best smoker available!
Usually I use water in the pan and smoke at around 225 to 250F. I use waterless only for smoking turkey at around 300 to 325. Am thinking of trying waterless for a long smoke of a butt. 10 or 12 hours.
My question is how hard is it to hold temps around 225F using any of the waterless techniques? Can I hold temp as steady as I do with water in the pan?
Usually I use water in the pan and smoke at around 225 to 250F. I use waterless only for smoking turkey at around 300 to 325. Am thinking of trying waterless for a long smoke of a butt. 10 or 12 hours.
My question is how hard is it to hold temps around 225F using any of the waterless techniques? Can I hold temp as steady as I do with water in the pan?