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Unread 02-14-2013, 09:17 AM   #5
bigabyte
somebody shut me the fark up.

 
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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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Duh.
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