It took me a while to become convinced, but yes, when cooking one item, or a small group of items in my WSM's I find they have less drying/charring when a water pan is used than without. So I am firmly on the side of a moist environment being important for bbq smoking for both temperature management and moisture. I still can nto say for sure whether the main difference is the temperature management or just the fact that it is moist...it is probably both.
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