I'm thinking of buying a large BGE or a Weber Smokey Mountain smoker to use for smoking. I've used my friends cheap Brinkman smoker, which has a water pan, with great results. He insists that the water keeps the meat nice and moist and from drying out. Is the water essential for keeping the meat moist or do you not need it? Does anyone put a pan on the plate setter and fill it with water when smoking?
I love the versatility of the BGE but want to make sure that I will have great results when smoking before I buy one. Couple other quick questions to help me make my mind up. Large vs XL, it seems like the fire box on the XL is four times that of the large and you would use much more charcoal. Is the XL a charcoal hog? Most of the tables I see built have the BGE on the right, is there an advantage to placing it on the right?
Thanks everyone for the help.