You know Mass, for my last 10 or so cooks I haven't spritzed or mopped anything. Ribs, pork butt, and brisket.... so far I think it's a better overall product because you're not opening the cooking chamber, and you're also not putting cold / warm moisture on the meat and cooling it off. I do live in eastern NC only a few miles away from the ocean, so the air here is very humid... not sure if that makes much of a difference though. Without mopping / spritzing I haven't noticed any lack of moisture, but I have noticed a much more vibrant bark in terms of taste and it's also a bit crunchier. I think the spritzing / mopping dilutes the flavors of the rub over a long cook. Maybe give it a go with a rack of ribs and see what you think.