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Unread 09-02-2010, 01:55 PM   #1
Knows what a fatty is.
Join Date: 06-30-09
Location: Western WA, USA
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Question Water pan steam + smoke = More smoke on meat?

Does the steam from a water pan help add smoke to the meat?

I've read the water pan is used to help keep the temperature constant. But what about the steam mixing with the smoke, and then the possibility of condensing on the meat? Wouldn't this add more smoke flavor?

Why would someone use sand?

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