Keeping a clean smoker: water pan or dry heat? I'm split on this one

I've been watching a lot of BBQ comp videos lately and noticed a big split. Some big names swear by a water pan in the smoker for moisture and temp stability. But a guy named Mike at my local shop in Austin told me to ditch it because it just steams the meat and prevents bark formation. I tried both ways on a pork shoulder last weekend and honestly the dry heat gave me a much better bark after 10 hours but the meat was a touch drier. Has anyone else run into this trade off or am I just messing up my fire management somewhere?

2 comments

2 Comments

shah.evan7d ago

Water pan kills bark every time.

anthony1656d ago

Heard from a buddy that a foil boat works way better for moisture without wrecking the bark.