For years I’ve used a WSM with water pan and never needed or thought about spritzing for purposes of keeping the meat moist (water pan seems to do the trick). Recently I bought an Assassin grill / smoker and have been smoking without water. Still learning the new equipment and there are lots of variables to work out.
So: is spritzing an amazingribs approved technique or does it go into the discard pile with soaking wood chips, leaving a big fat cap, searing first, resting your steaks, etc….
Looking forward to your thoughts!
Comment