Hey Y'all - I'm using a CharGriller with a side fire box, cooking with lump.
I've been pretty pleased with the results, but it sometimes seems the meat
could be a little moister, even when basting frequently. I've got the fire
pan in the cooking chamber inverted and raised up high trying to keep away
any direct heat, but could still use some improvement in moisture. Does
anybody with this style of smoker use a water pan in the bottom of the
cooking chamber? Is that a bad/dumb idea? Just trying to figure out what to
try next.
Thanks,
Willie B