On Mon, 15 Aug 2005 11:16:12 -0500, Dimitri > wrote:

> However the "pan of water" will in-fact create a moist cooking
> environment which
> will tend to reduce the drying of the meat. In essence if the water
> container is
> kept full (not allowed boil off) the food is "steamed" rather than dry
> roasted.
> Add moisture - you're 100% correct - prevent some of the drying, yes.

In the end the big question is: Will the meat be less dry with a full
water pan than without it? If yes, it doesn't matter if a water pan adds
moisture or not, it has the desired effect which is to reduce the drying
of the meat during smoking.

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