While your idea and fabrication is AWESOME I have to agree with the above. I also used to spray, baste and spritz. Then I found this place and after many cooks realized that it wasn't really helping me at all. The meat will create it's own flavor and moisture. That spraying/spritzing is only slowing the cook down by opening the pit. Seriously.
Big JT's Smokin' BBQ Competition Team
"The path was worn and slippery. My foot slipped from underneath me, knocking the other out of the way, but I recovered and said to myself, 'It's a slip and not a fall.'"