What to put in the smoker this weekend?

[vossman]

Wyome, I have tried using water and apple juice in a tin for humidity but not much luck. It uses up 3 to 4 cups over the 8 to 10 hrs. I will look into the foil though. I usually rub the meat with olive oil the night before too.

Jer, I did some checks on the units digital temp gauge and it’s pretty close. The smoker itself is pretty good at staying +/- 20 degrees of the 225. Next lowest temp is 185 and it struggles to maintain that at times, I don’t trust it to stay lit to be honest. The dial temp is always +20 degrees but it coincides with the digital temp. Maybe a dual temp thermometer would be an investment?