"WillieB" > wrote in message
om...
> 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.

Well, first off, a water pan won't improve meat moisture. Secondly, how
'bout some specifics? Cut of meat, type of fuel, time on cooker, temps,
that sort of thing. We could make guesses at what your doing, but that's
just an excercise in futility like playing whack-a-mole blindfolded. Here's
a blind guess: You're using meats without enough fat.

I've never, ever had dry (BBQ cuts and chicken) meat using my CharGriller
for 'Q. I way overcooked slabs of ribs one time, they still were fine
moisture wise, no dryness.