Greg Rempe said:
Finney said:
[quote="Greg Rempe":1ws1wz1s]it's a heat sink...otherwise it would have been left out of the whole smoker scheme
How does this statement make any sense in your head? :?
It's put there to keep the temps down on purpose...if they didn't want the temps to stay low they wouldn't have put it in. Of course, I'm sure that doesn't make sense to you either Finney.[/quote:1ws1wz1s]
So, it couldn't be in there because they thought it would provide a moister environment?
Or, it couldn't be in there because they thought that if you put a flavorfull liquid, or aromatics in the water it would help flavor the meat?
I will agree that it is a heat sink. But it is also a temperature stabilizer (because the hot liquid helps keep temps up as your coals are dying).
I disagree that it doesn't add moisture to the cooker or that it won't afford the opportunity to add more flavor to your cook.
I also agree with your earlier statment that a WSM full of butts doesn't really need more moisture. Once the meat gets hot enough there will be moisture in there.
Some things will benefit from having water in the pan more than other things will.
Cook how you want, sand, water, foil, emty pan, etc... I don't care.
I'm just saying that it's not "cut-and-dried" that it is only a heat sink.