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Unread 01-14-2010, 10:16 PM   #6
jack040806
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So does that provide somewhat of a barrier for the heat and yet leave you with dry heat as opposed to getting a moist heat with the water? It seems to me that the moist heat is somewhat responsible for the loss of flavor when cooking on the wsm vs. the uds, also probably has something to do with the flavor of the food dripping straight into the fire.
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