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Unread 09-02-2010, 04:39 PM   #6
butts a fire
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From my experiences cooking with a water smoker such as the backwoods I get less smoke flavor than I do whn I cook on my Bandera. I use the same fuel source for each and roughly the same amount of wood. While the Bandera does have a water pan the amount of moisture in the cooking chamber is significantly different than in the backwoods. So for what its worth I would say that cooking in a moist environment can deminish the absorbtion of smoke into the meat.
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