I've filled it on my WSCGC the few cooks I've made on it. I thought the rationale was as a heat sink/barrier when you are doing two-zone cooking?
Interestingly, on a long butt cook, the water reservoir still had a touch of water in it after a good 8+ hours. So, I'm not sure how much is evaporating for adding humidity. Then again, the reservoir holds quite a bit of water (I think 4 cups in the case of the low profile one for the WSCGC).
I tend to think water in the reservoir doesn't really make much difference. When I cook on the Ranch kettle, I'm using fire bricks to contain the charcoal, and no water pan, and everything turns out just fine.
Pork & Beef ribs both, and spatchcocked birds. I like water. AND I put a water pan under the meat. AND I have no problem adding water as you can see below, when it's cold and dry out. I haven't maintained water on a long cook, but don't usually lose the water in the pan, just most of it.
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