I'm trying to figure out an easy way to add a little steam to my direct cooking, just as an experiment. I don't want to use a drip pan because I want the fat to drip off the meat and into the fire. (For example, when I do chicken on a raised grid, the dripping fat doesn't cause a flareup but it does add to the flavor, I think. I have heard that it's probably not very healthful, but I think it's worth the risk.)[p]A while back, somebody mentioned sticking an open can of beer down into the lump itself. Will that work? Will the can melt? Do I have to burn the paint off the can first? Will the can boil over and extinguish the fire? What happens if it runs out of beer while I'm still cooking?[p]I don't want to use a larger container, like a pie tin -- I don't want to cover up very much of the fire.[p]Thanks, as always, for your ideas!