Water pan Issue


 
R

Rick Soliman

TVWBB Pro
Just curious and maybe it was a freak occurance but...
I noticed I can achive a higher temp when cooking chicken if I have a foiled WSM pan VS a foiled Brinkman pan. Anyone else experience this? My cooks were 1.27.06 and 1.28.06 so weather did not play a factor.

Rick
 
I would be curious about this also. I would see no reason why there would be any difference between the two pans with just foil in them. Water yes, but not just foiled. Sound like a good reason to fire her up and do 2 test cooks. (Like I need more reasons to cook lol)
 
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