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I just use a disposable half or full pan depending on what I have available. I fill them with water or water and apple juice. both ways it works to keep the meat moist.
I have two of the Master Built propane smokers. To me they work well. I have a flat cast iron skillet on top of my chip tray and that seems to work well. It will flame up when the door is opened but seems to die out once it is closed. I did a brisket for July 4th and my only concern was that it...