SC - great idea

[Norm Johnson, bookseller]

    If you're doing it in an enclosed vessel, like a smoker, yes. But over
an open bed of coals, you just want to keep it basted, and that'll keep it
from getting dried out too badly. Of course, basic fire management is also
important.

    Sieggy


> I haven't actually done a pig either, but it seems to me that if you keep
some
> sort of vessel in the cooker with water in it, the meat will stay moister
and
> tastier...true?
>
> Kiri
>