Yes, I did. Couldn't help myself. Call it a sickness, a disease. I don't care. I stopped fighting it long ago. After only 1 cook on my brand spanking new Pit Barrel Cook I took a drill to it. I want the option of a water pan and/or heat deflector. The cook I did yesterday was very good, but it was difficult to detect wood smoke despite using a couple of healthy chunks of hickory. Much of the flavor is from the juices from the meat dripping on the coals. Again, the food was good and alas the chicken was the best ever, but I want to be able to get a charcoal and wood flavor too whenever I want. I simply put 3 bolts and nuts about 3/4 of an inch above the charcoal handle to rest a grate on. Got a circular pan for water that is a great size. I found I could regulate the heat using the vent and the holes for the rebar, so all this should in theory give me options. It was a ~10 minute surgery. Warning, you need a drill bit to handle stainless steel, which I have. If not you will be pis*&#ng in the wind when you try to drill the holes.