FoodBanter.com - View Single Post

Dave Bugg wrote:
> 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.

I always thought (and have been told, many times) that the water box was so that
there would be hot water available for cleaning, washing, etc. *NOT* to steam
the meat.

BOB