No spritzing, no injection, no fighting to maintain temps, no moisture pans, no wrapping, no adding more fuel, no adding more smoke, & no tricks (hacks) needed. 25 years of cooking smoked meats. The 1st cook everyone (17 ppl) said it was the best I've done and asked what did I do different. Maintained 250 for 10 hrs in 45 degree outdoor temp. Feels like I'm cheating because no work required after the meat prep and temp setting. Game Charger!