    Atchmon kept his water in large clay pots that were buried into the side of the hill, leaving only their covered tops above the ground. Keeping the water cool from the sun, while keeping everything else out. It sat behind the fire so he could boil any water, and quickly fill his supply without having to carry it far. Atchmon cut the meat into smaller slices that could be hung on the racks over the pit, but first they needed to be seasoned.