Quote:
Originally Posted by ZILLA
That seems reasonable at first. However, the vapor barrier that surrounds any food cooking in a closed environment can not be duplicated by a water pan in that environment. Steam injection into bread oven not withstanding. Therefore a micro environment seems to be the next best thing, futhermore there is no denying that it works and works well.
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wouldn't a full water pan more accurately replicate the humidity produced by a fuller pit?
isn't that the purpose of the foil, to replicate the humidity of a full pit?
