Lee Short wrote: With the water bowl, there is less temperature difference between shelves than there would otherwise be. Sometimes it hasn't been an issue, sometimes it has. If you are cooking the same food on the top shelf as the bottom shelf, you can start the top shelf half an hour early (or less, depending on the length of the smoke). I'm rarely cooking the same food top and bottom, so it isn't much of an issue for me.
Jenise wrote:It's the lower shelf that's coolest, if that isn't already obvious, because it's closest to the water bowl.
Lee Short wrote:Jenise wrote:It's the lower shelf that's coolest, if that isn't already obvious, because it's closest to the water bowl.
I also try and keep the temp in the bottom half of the recommended range, between 200 and 225. If you are cooking at 225 to 250, there will probably be more temperature difference.
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