I have a one touch weber aiming to get a wsm. Question is about water in the smoker. Some say that the meat will get all its smoke in 4hr+/-.Some smoke with water since without. Also there is a theory that the higher humidity or moisture on the meat help smoke adhere to the meat but you don't get the desired bark. Is it possible to have the best of both by smoking the first four hours with water, let it dry up and smoke the rest of the time without water to create the bark? Has anyone tried that? Looked in the posts and didn't see anything.obviously this wouldn't work with ribs.