High Heat Moisture
Landarc touched on this recently. When cooking multiple items in a large chamber, the overall ambient moisture will be greater than when cooking a single item and I believe this allows commercial gigs to cook at low and slow without drying out the meat surface. Now when cooking a single item on a home rig I believe I get a better product when there is a little water pan in the chamber. For those cooking HnF do you have a water Pan? And for those who know about MM and his HnF Brisket, does he use his cooker with Apple juice in a pan? What do you think?