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In Reply to: Re: Cooking with steam posted by Salmon on August 01, 2013 at 17:24:48:
That was a G R E A T reply, we should start calling you Alton Salmon.
If the types of smokers you've seen are like the Weber Smoky Mountain (a.k.a. "WSM") then the water pan when filled with water, or sand or just covered with foil isn't really there to steam your meats but the pan acts as a heat sink and helps even out/stabilize the heat being generated by your fire.
Rick's reply for you was spot on.
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