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Old 03-01-2009, 05:22 PM   #11
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Quote:
Originally Posted by Hillbilly
I foil line mine an put water in it. Works fer me.
Me too. I use a Brinkman charcoal pan for long cooks, the regular Weber water pan for ribs and such.

--John
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Old 03-01-2009, 05:24 PM   #12
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Quote:
Originally Posted by bigwheel
Now how pray tell do sand introduce humidity into the pit environment? Which I think just about anybody would say is an impotent element in the bbq process. Just trying to get edumacated here

bigwheel
I'm just a Yankee so I don't know much about BBQ, but I've read that the drippings from the meat evaporating in the water pan produces enough moisture for the smoker.
I cook on WSM, with foil balls in the pan, the covered with foil, and have rarely had a problem with dry meat. Brian
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Old 03-01-2009, 06:14 PM   #13
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Ok well as I've often said..some of the best pals I got in the world is yankees and exe's i.e. them who have come to their senses and moved to Texas We still have plenty of ammo down here last I checked. I will take your info in as factual and preach it from henceforth. Thanks.

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Old 03-01-2009, 07:05 PM   #14
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I always cook with a water pan. I use it to help get a better smokering for appearance. (and don't even think about telling me judges don't look for it thats bs and we all know it).

There is science behind it. thats why I do it.

The drippings also would help but I like to hedge my bets as much as possible.

NO2 is highly water-soluble it absorbs much more readily into a wet piece of meat. So by introducing more humidity you have a greater likelihood that those things wil occur..
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