"Dave Bugg" > wrote in message
...
> 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.

However the "pan of water" will in-fact create a moist cooking environment which
will tend to reduce the drying of the meat. In essence if the water container is
kept full (not allowed boil off) the food is "steamed" rather than dry roasted.
Add moisture - you're 100% correct - prevent some of the drying, yes.


Dimitri