Does anyone ever use a water pan on the lower rack when cooking butts or ribs?. I am planning on doing a test run for a few of our up & coming comps here in Canada & any help would be great.
Thank you
Original Post
Because of the double insulated walls of the FE100 its really not necessary. The FE100, like the regular cookshack smokers retains a lot of moisture.
Now on the other hand if you wanted to use a water pan setup for flavoring (i.e red wine with some herbs mixed in) that would be a nice touch.
If you are really zeroed in on the moisture aspect you could always utilize the "Texas crutch", which is foil.
Now on the other hand if you wanted to use a water pan setup for flavoring (i.e red wine with some herbs mixed in) that would be a nice touch.
If you are really zeroed in on the moisture aspect you could always utilize the "Texas crutch", which is foil.