Sparging
Sparger
This is what I use for sparging.
It's a simple plastic cutlery tray that sits quite neatly on top of the mash tun. I used a small drill (0.9mm diameter) and drilled about 400 holes in the bottom of the tray at 1cm intervals - you can see from the picture how it's done. This is just placed on the top of the picnic cooler and water at around 78°C to 80°C jugged into it. The water slowly dribbles out through the holes onto and through the grist, at a rate of about a litre every 30 seconds.
You might see all sorts of complicated homebrew methods for sparging with rotating sprays, etc. in an attempt to replicate the way that full sized breweries do it. The idea of sparging is just to slowly drip water at the right temperature through the grist in order to leach out any remaining sugars. This is what happens here. It's cheap, virtually foolproof and it works.