I put two racks of St. Louis on the MES today. I've owned this unit for a few years now. Always used water in the pan no matter what I was cooking. The unit cooked well and everyone always enjoyed what was served. However I never achieved the bark that I desired. Well today why those ribs were smoking I got to looking around on this site . I read about the 3-2-1 technique everyone appears to use. Got to thinking. With that water in the pan I'm really brazing those meats for the entire smoke. So though I'd try something different. The St Louis gang was on at 230 for a total of 5 and a half hour. No foil wrap. The last hour and a half I removed the water pan and continue the smoke. The ribs turned out fantastic. Notably better than any other I have cooked on this rig. Good bark and a bit of a pull off the bone but still a tender chew. ( before, leaving the water pan in and foil wrapping left those bone a bit mushy ) I also basted with the pork butt finishing sauce recipe listed on our pork sticky. My new favorite mop for pork.Any who... This worked. Thought I would share. B