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Old 09-02-2010, 02:12 PM   #2
Big_T_BBQ
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Join Date: 02-16-10
Location: San Jose, CA
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I have read that keeping the surface of the meat moist (steam from a water pan) allows the smoke to penetrate better. The moist environment also helps keep the temperature more stable throughout the cooker.

I use a 9(ish)" loaf pan on top of my smokenator so I can go 5-6 hours without refilling.
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