Quote:
Originally Posted by T.G
Apologies, on a re-read, that second paragraph sounds rather harsh. Not meant to be harsh, just rushing and made a few poor word choices on my part.
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No worries about that. I use the water pan just because it will baffle the heat and keep the temp stable while I am asleep. In the summer, the water is kind of needed or I have to choke it down so much it may not stay light. I've put big rocks in the pan and that works too.
I use olive oil just because that is old world and the style of food I cook is often Middle Eastern or North African influenced. I don't think it flashes or becomes rancid in the stuff I do (we're talking 250 max). I use canola oil in Indian dishes, mixed with a hint of mustard oil.
I agree the water does not keep it moist, but regulates the temp enough to keep it steady. I love using the WSM in the winter as almost full blast is still in the smoking range without water. For sure without water the end product is better, but for pulled pork I don't think it is very dramatic at all.
The beer can method makes almost too moist. As I stated earlier, I have never cooked a dry chicken and don't understand how people end up with one. I think they pull it off too cooked perhaps.
Have you done lamb shoulder in the smoker?