A yup, used my trusty foil pan half full of water. Between using a Kamodo cooker with good gaskets (much of which I added in spots the manufacturer didn't bother with) my controller and the added thermal mass of the pan, I find it quite easy to control my desired temperature. In fact I'd bet my rig is better in that regard than my wife's wall oven. Also, when the water goes in the pan it's hot. Usually toward the end most, sometimes all of it gone. By then it has done its job and doesn't interfere with bark texture or whathaveyou.
That was a weird front that came through last night. Barometric pressure dropped so fast my ears popped like on an airplane. First time I've ever raised the pit temp and the IT of the meat went down instead of up. Weird.
