I'm new to this smokin game and have bought myself a ProQ Excel. I've had a couple of runs with it and have had some mixed results.
I've read elsewhere on the Forum that some guys use the smoker without water in the pan. I thought the idea of putting water in the pan was to keep the food moist as well as regulating the temperature.
What are the advantages or disadvantages of water - no water?
I would be very grateful to hear what the general consensus is
Nick