Originally Posted by Burnt Food Dude
You can cook the ribs with dry heat also. You don't need the water. Water is used in a lot of bullet smokers to help regulate the heat of the cooker. With a gasser you have a built in adjustment for your heat.
Not sure why, but I think there is an interraction between the smoke and the humidity to creat a deeper smoke ring and more of a bacon flavor when you use water with this method. Besides, the =water helps stabilize and moderate the heat. I need to do more testing.
I see you're in Alsip and have a cookoff June 17. Maybe I should bring my gasser and test this method on the judges...