NC barbecue on gas cooker
Don't kill me with messages about how this must be done over wood; I know, I know ... but I managed to get stuck with cooking Boston butts for about 100 people on a gas cooker that I've never used (or even seen) this weekend, and I'm unclear about one thing. There's no water pan in it; do I need to put all the meat over drip pans and fill them with water? I have my Eastern sauce, my hickory chunks, and a bunch of beer for the men who'll babysit the cooker; I just can't figure out if I need this too. I'm open to any advice -- I wholeheartedly agree with the wood-only snobbery, but it's left me unable to find much advice about what to do when stuck with gas.