> 1) Any opinions on the value of something like a water jacket for
> keeping meat moist?
It won't keep meat moist. If water had anything to do with keeping meat
moist, then why is my mom's chunks of stew meat, boiled until tender, able
to suck the saliva out of my mouth :-).
The largest factor to meat drying out -- aside from heat -- is air movement.
Anytime you heat air, you MOVE air. Air movement is bad, unles you want to
make jerky or fruit leather.
> 2) How does it introduce the steam? Perforated pipe inside the cooking
Steam will make meat taste just like stew meat. It will -- as with a pan of
water -- add to the humidity which will act as a small heat
evener-outter..... It will make the inside tempuratures less prone to real
high hot spots or cold spots. But nothing will help with that issue better
than tuning the pit with baffles. Or just rotating the meat. Or rig up a
shelf that rotates.
> 3) Anybody ever tried a homemade mod to do this? I've got a
> CharGriller. I think it's similar to the Brinkmann SnP.
Suzy, I wouldn't waste the time, effort or money. Just my opinion, but this
is just a way to sell another add-on piece of equipment.
Dave's Pit-Smoked Bar-B-Que