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Old 02-14-2013, 08:41 AM   #2
Babbling Farker

Join Date: 02-16-12
Location: Long Island, NY

Originally Posted by QDoc View Post
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.
Cooking multiple items gives a larger mass, which will tend to even temperatures out. This could also be a factor.

Originally Posted by QDoc View Post
For those cooking HnF do you have a water Pan?
I don't use water for any of my cooks.
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