I believe the water serves a couple of purposes. 1) Spreads the heat evenly around the fat and helps speed the rendering.
2)Keeps the heat below ~212 degrees and keeps the fat from smoking and any meat bits from browning, leading to a cleaner tasting fat.
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Traeger lil Tex, 2 Weber 22.5", UDS
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They call me "Dave"
[B]Original Noobian Warlord
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