Will basting the meat, injecting, or putting a water pan in the smoker impact the stall? There is no question that extra humidity will slow down the cooking process, whether it comes from a water pan or applying a wet mop. When we baste, whether by mopping, brushing, or spritzing, we cool the meat just by the fact that the liquid is cool. It then sits on the surface until it evaporates, prolonging the stall. When we put a water pan in the cooker, the moisture evaporates from the surface and raises the humidity in the cooker, slowing the evaporation from the meat and slowing the cooking. In low and slow cooking, this allows the meat’s interior to catch up with the surface temperature.
Until reading Blonder’s results, I had always believed that water pans were important in order to keep the cooking chamber high in humidity, thereby reducing moisture loss from the meat. Apparently, water pans do this to some degree, but they also cause the cook to take longer. Bottom line: this is no reason to stop using water pans. The moisture in the environment of your cooking chamber mixes with the smoke there, influencing flavor and allowing the meat’s interior to catch up with the exterior so it cooks more uniformly. Water pans also help to stabilize temps in charcoal cookers by causing them to heat and cool more slowly, evening out temperature spikes and valleys. Most importantly,
moisture condenses on the surface of meat and smoke sticks to it, increasing the smoke flavor.