"Dave Bugg" > wrote:
> sxoidmal wrote:
> > I read the earlier post about the Kingfisher smoker which implemented
> > a side pocket of water, ostensibly to keep the food moist. I
> > understand the premise of that and have replicated it with pouring
> > the coals around a throw-away baking tin full of water, so the basin
> > is directly beneath the meat to be grilled. Obviously one needs to
> > replenish the water. I got this from a reputable grilling text, but
> > I've read other texts that suggest water evaporates too rapidly to
> > permeate the food, and I can imagine that happening too.
>
> This has to be one of the biggest myths in cooking, and demonstrates the
> lack of scientific knowledge and the tight embrace of old wives tales by
> many purported "experts" : To wit, you can add moisture to meat during
> the cooking process. External heat during the cooking process creates a
> high internal pressure which drives moisture out of the intracellular
> spaces of a tissue, like muscle. So how the heck does adding a beer can
> of water, or a pan of water, or a tub of water create enough opposite
> pressure to drive water back INTO those spaces. Answer: IT CAN'T. I
> wish mythbusters would do a BBQ special on busting these kind of
> cook-foolery old-wives tales.
>
> > ... The brining caused it to retain its own
> > moisture so I have no idea if the basin was useful at all.
>
> The brining adds "extra" moisture. This creates a deFacto "reserve" of
> moisture which compensates for the natural loss of moisture during the
> cooking, grilling, or Qing process. The result is -- ta dah -- a juicier
> boid.
>
> NO, the basin was of no use at all, EXCEPT as a heat deflector or a
> thermal mass. Each of those functions are useful in their own unique
> ways.
I sometimes put a 1/2 gallon can with one can of beer and one can of apple
juice right in front of the firebox outlet on my NB offset. It gives off a
nice smell, but I can't really tell any difference in the flavor or texture
of the food.
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