"ceed"
<ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com> wrote
in message newsp.svj48wzp21xk10@bobdello...
> 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.
>
> --
> //ceed ©¿©¬

Bingo - not add but keep moisture not 100% but more than dry roasting.

I have an electric water smoker and I have come to use a reverse process. I
start out with no water in the water pan. When the meat is the right color and
temperature I add the water to "slow" the cooking and hold a temperature. I find
this very useful when I want to have the food ready at a specific time.

Dimitri