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Unread 03-25-2013, 04:41 PM   #6
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Originally Posted by KingofTheCoals View Post
A water pan stabilizes temperature fluctuations acting like a heat sink, catches drippings, and provides a moist environment for my meat. I believe moisture in meat is closely related to the amount of fat rendered. That being said, I have used a pizza pan and my trusty Costco foil pan with water, and both turned out great Que. I like the foil water pan because the drippings don't burn. Can't go wrong really. Love Kamado kooking.
I agree the water pan makes for a more even heat. The height of this pan works for me better than the foil pans for low and slow smoking, Just sayin......Thanks for lookin!
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