"WillieB" > wrote in
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.

My smoker is probably the same model as yours.

I always use a water pan under the meat in the smoking chamber. I also
brine the pork before smoking it, and use a mop sauce on it. The results
are quite moist and yummy.

If you are using the thermometer on the lid to monitor the temperature, be
aware that mine gives about a 25 degree difference from the temperature at
the rack level.

--
"...The job is to seek mystery, evoke mystery, plant a garden in which
strange plants grow and mysteries bloom. The need for mystery is greater
than the need for an answer." - Ken Kesey