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wrote:

> I thought I would poll the group for their opinion on whether or not
> to build a water box or tank for steam purposes in a mobile bbq pit.
> I have friends who have made pits and included a water box so that
> the meat will stay moist. Others say good bbq, cooked right, is
> moist without all the steam. What say y'all?

I believe the biggest determiner of meat staying moist is to keep the
holding temperature consistent around 141 - 146F and use a good, airtight
holding oven (whether or not it's your pit) that allows as little air
movement as possible. I don't believe humidifiers do much at all.