"kobalt" > wrote in message
>
> Look at the situation: in a steamer the food is basted by the steam while
> the food cooks in the heat. The same occurs in a WSM, or ECB, or whatever
> makes heat and steam. The food isn't magically shielded from the steam
just
> because it's an outdoor cooker.
>
> I'm perfectly aware the water has an impact on temperature in the cooker.
> I'm also aware it shields the food from direct heat from the charcoal. But
> that can't be all that it does.

Many WSM and ECB owners have gotten better results by covering the empty pan
with foil or adding sand instead of water. If you like steamed meat, go for
it.
Ed

http://pages.cthome.net/edhome