Pellet grill users. Gmg, traeger, etc .....

[Great-Kazoo]

Between this thread and being inspired by a coworker's amazing brisket, I've been researching pellet smokers for the past several weeks. One thing I've read is that the final quality of the meat varies depending on (among many other things) the ambient humidity. Being that it's generally so dry here, do you guys add water pans to your smokers while cooking? If so, do you use a big pan / small pan, refill every X hours, etc? Is there anything else you need to do to adjust things for Colorado smoking?

Did you buy one yet? if not Sportsmens (up here) still has these smokers on sale.
https://www.ar-15.co/threads/158977-...in-smoker-sale

As for water or other liquid, it depends what your cooking and how. Having used liquid for most of my smoking (can filled with water or juice) in back. I've changed up my cooking method, any liquids used come in towards end of cooking / temp cycle. Sometimes it's a brine, or salad dressing used.

We use to use olive oil before applying dry rubs. Now it's mustard for beef & pork, depending what cut and recipe used. Another cook turned me on to mayonnaise for poultry. Skeptical at first, mayo, then seasoning gave us a nice crispy skin.

One thing we found, as i'm sure others will chime in. Until you find "that recipe" you'll experiment with flavors, marinades etc.

Go with some tried on line recipes, then adjust from there.