instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
Recipes for smoking brisket typically recommend a temperature of 225 F. My weber smokey mountain has a water pan to help regulate the temperature. But what if I am able to maintain that temperature without a waterpan? Would it cook the same way or is the humidity necessary when smoking brisket?
answer:
How important is humidity when smoking a brisket?

question:
My pregnant wife's cravings have recently turned towards sweets, and this week it is banana splits, with a very specific formula: chocolate ice cream, banana, whipped cream, and hot fudge. It's not such an extraordinary recipe, I suppose, but the hot fudge is simply not a topping we keep in our house or really have a lot of experience with. So after picking up a jar of hot fudge topping, and zapping it in the microwave, per the instructions, I experienced the obvious result that has presumably been experienced by millions before: hot fudge melts cold ice cream.Rather quickly, the sundae disintegrated into a soupy mess at the bottom of the bowl, with a rapidly decreasing scoop of ice cream bathing in the pool, and banana bits swimming about. It was not a pretty sight.What means could I take to mitigate the fudge's effect on the ice cream, or are my wife's hopes and expectations just a dream in the shadow of this bleak reality?
answer:
How do I avoid hot fudge turning my ice cream into a soupy mess?

question:
I would like to make a cheesecake with confectioner's sugar and though it's been awhile since I've made cheesecake, I believe I used normal sugar before. However, I only have confectioner's sugar on hand at the moment.
answer:
What is the difference between making a cheesecake with confectioner's sugar vs. normal sugar?