Adding water to your smoker is essential for maintaining temperature, enhancing flavor, and preventing meat from drying out. It creates an ideal cooking environment.
A pan of water not only controls the cooking environment but also acts as a barrier against flare-ups, ensuring your ham cooks evenly without charring.
Remember to monitor the water level during the smoking process, so the pan always has at least an inch of water to create the right conditions.
Cooking ham at a low temperature on the bottom rack while using a water pan is crucial for achieving that perfect internal temperature of 140 degrees Fahrenheit.
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