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.

Unfortunately there was no control for this experiment: we were
grilling a brined turkey. The brining caused it to retain its own
moisture so I have no idea if the basin was useful at all.

Any opinions?

- XN