Dave, I do not disagree with the fact that they are not needed. I actually plan on testing my rig with both. I have always used, at the very least, a small pan of of water about 2-3 inches below the meat. I have never had a problem with bitterness, although, I am curious about the acid rain theory. I do know that moisture aids in smoke penetration, as I have seen the tests done. It is not great, mind you only an 1/8" or so more than without, but it is true. The moisture in the meat is, at this point, still a theory based on experiences. I believe, as with everything else, it is a balancing act. Too much water and you will have temp issues. Too little water evaporates too quickly and is useless. I completely respect your opinions, Dave, as you know, and always welcome your input. But I also believe in science and experimentation. Usually the old ways prevail, but sometimes, you discover a better way. That is the thinking that lead to all of the greatest inventions. Besides, if your theories are proven wrong, you have still learned something. It is a win win for all of us.
By the way, my smaller opening theory is absolutely correct. I am having no problems with heat, without water. In fact, I am actually having trouble bringing the temp down enough. I think I will start over later when it has cooled down and open the vents a little at the time, recording the temp as I do. This thing has been a blast to build and even more fun to experiment with.
