"Duwop" > wrote in message
...
"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."

Right now I'm doing pork back ribs and they aren't making me happy. They
look like they'll be good, but they don't look as good as the side ribs with
spares attached. Oh well, they're only on three hours so they might
surprise me. I'm thanking my lucky stars I had the foresight to wrap the
sirloin roast in bacon before I put it on my new WSM. It's been burning at
a steady 275 F plus for three hours on the top rack level and I haven't even
cracked the vents. Winds are about fifteen or twenty MPH too at times. Oh,
I filled the water pan with sand and covered it in foil like I've read on
here. This place is a library of solutions with Google.

When ever I've done a drier roast like sirlion on my Charbroiler, I've
always done the near the box on the higher heat. They come out like a half
grilled chunk with a bit of a smoke ring. I deliberately cook them a little
faster than fattier cuts. Cross rib is spot-on wicked like that. I can't
wait for that brisket.