To replicate this on a barrel smoker, get a can opener and open the top
of a soda or beer can and fill with some liquid like whisky, vinegar,
and some rub then place in the barrel on bottom as close to the fire
box as you can get it so the liquid steams out.. Works the same way,
just another way to introduce moisture into the chamber. Some people
do this as well as mop then maybe a Texas crutch at the end (getting
the meat and wrapping it in tin foil with some extra mop sauce and
place the tin foil enclosed meat back in the barrel smoker). I haven's
seen the inside of the kingfisher, just the outside, but i doubt it's
pipes and you'd need to be able to get in there and clean it every once
in a while because people seldom just put water in there. Hope this
helps.

CAS