Frohe wasn't talking about BBQ specifically - he said that moist heat is an
"urban myth". I suppose that technically speaking, heat is heat, and there
is no such thing as "moist heat", but there is such a thing as cooking in
the presence/absence of water/steam and this has an influence on the
results. - otherwise broccoli steamed in a closed steamer at 212 would be
the same as broccoli baked on a cookie sheet in the oven at 212 and it's
clearly not.

OK, I'll rephrase my response - if there's no such thing as moist heat, why
do many BBQ smokers come with water pans?


"Duwop" > wrote in message
...
> Buzz1 wrote:
> > "Jack Denver" > wrote in message
> >> "frohe" > wrote in message
> >>> Jack Denver wrote:
> >>>> you
> >>>> can come close to the low temperatures and moist heat needed for
> >>>> barbeque.
> >>>
> >>> Moist heat - another urban myth.
> >>> --
> >> Please explain ? Do you mean that they are wasting their money on
> >> the steam injection ovens found in commercial bakeries?
> >>
> > baking is scien ce and bbq is art--there is a difference
> > Buzz
>
> Maybe Denver meant "moist heat needed for baquing".
>
> D
> --
>
>
>