I want to start by saying this is a great website. I have been pouring over the threads for days and have had almost every quesiton I had answered. There was one I could not find. I just purchased a Charbroil Silver Smoker from HD and wanted to know if it would be benificial to place meatloaf pan amount of apple juice or some other type of liquid in the firebox or should I just keep water in the smoke box? Would this keep the meat moister and allow the smoke to penetrate more? My first smoke this weekend will include beef ribs and bone in skin on chicken thighs, plus some brats. Thanks to all the post, I think I will be ready to go by then.