Originally Posted by bel4_20
If this is anything like the broil king keg (which it probably is) DO NOT USE WATER in the pan fill it with play sand and cover with foil if you feel the need to use water but it will only hinder the cook as the steam from the water snuffs the fire i know by experience. on the other hand there is no need for liquid in these style cookers want more moister? add more meat!
Any more info on this? Dozens of charcoal cookers and kamados use water... is there something special about this one?
Maybe the flow keeps too much moisture?