It seems on long cooks like Ribs, and brisket my product tends to dry out and get a bit crispier on the edges than I like. I am a fan of low and slow and try to cook at 225 to 275 or so.
HHT is set at 30 and I am satisfied with the temp variance ranges I see with my Smoke X4.
I have always used a Large Big Green Egg, and never had a problem drying out meat. (Yes ceramic is kind of nice.)
I have never used the crutch, and would prefer to avoid it although I do think I will try Malcom Reed's Championship ribs next time.
My question would be does anyone run a water pan? Would it help? If so what would be the proper placement?