Matthew L. Martin wrote:

> Which is the reason that I can't get my WSM over 212 degrees?
>
>
> NOT!
>
> While there some energy is absorbed by the water as it boils, the
> amount absorbed is going to be inconsequential when compared to the
> heat that is going around the water pan. I have run my WSM over 400
> degrees with water in the pan.

In a real life application, the role of the water pan IS limited, just as
you stated, Matthew. But if we could make a large enough water pan and fit
it tight enough....... But then you'd have steamed brisket [shudder] ie,
stew meat. :-)

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/