|Banner advertisements by bbqads.com|
In Reply to: Queston for a Chemist, or someone that knows one posted by Fisher1 on November 17, 2011 at 19:01:25:
Y'all use some fancy equations and such...but I remember talking to Danny Gaulden about smokers. We were talking about all kinds of stuff, and I swear I never met anyone that could out talk me.
I don't remember everything he told me, but what I got out of it was that moisture in the pit has a lot to do with pit efficiency. For instance, if I ran a leaky New Braunfels with charcoal, it would have less moisture in the pit than say a WSM given the same fuel.
Since then, I have never once put water in my WSM pan. I now only use a double wrap of HD foil to catch the grease. My BBQ has never been better...and a hell of a lot easier to clean up.
The BBQ Forum Home Page