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Unread 04-14-2011, 11:26 PM   #19
Dave Russell
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Join Date: 01-06-10
Location: Lebanon, Tennessee
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....and I even like the concept of a WATER pan. It makes for a steamy environment, no matter how much meat you have on the cooker. Also, I find there are two times in a cook where the water really helps keep temps under control: a few hours into a cook after the meat gets hot (and I'm likely busy or in bed)....AND toward the end of a cook when you're checkin' or glazing, messing with foil, etc.
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