sound like a case b of bate and switch witch is against the law

@TexLaw the water pan would slow down the cook but it wouldn’t necessarily let the measured temperature. By having more moisture in the air the thermal processing will go faster as the evaporation energy coming off of the meat will be lessened.

@Jonathon No problem everyone is busy and I appreciate all the knowledge you guys willingly share! Everything turned out fine, I couldn’t find anything that said to add in last 60 seconds after about an hour of searching so eventually I talked myself into adding it with 4 minutes of mixing left on the clock