Squiggle wrote:Ok, so I guess you're talking GF? If so then there's no need, in my experience they only act as a heat sink & suck heat away to heat up the water & then when you fill it back up it happens again. If its moisture you're worried about, then just wrap the meat for the last hour or three(depending on the meat) & that helps keep juices in. Also, any fat dripping onto the TT will sizzle & put flavour & moisture back into the cook.