Piedmont wrote:
I'm going to try something the next time I q and wondered if anyone else
does it way or has tried it.

Try sheilding the bottom of the water from the coals. I'm pretty sure
the water will last longer but will have to see if that by the water
being cooler, will the cooker run cooler?

I chose switching to using sand in the WSM and just covering it with
aluminum foil.

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

I'm going to try something the next time I q and wondered if anyone else
does it way or has tried it.

Try sheilding the bottom of the water from the coals. I'm pretty sure
the water will last longer but will have to see if that by the water
being cooler, will the cooker run cooler?
--
From: Piedmont, In northern South Carolina! Nestled between the Blue
Ridge Mountains and the Atlantic Ocean! Home to the Catawba Indian
Nation! BBQ USA - A free community group at MSN.com,
http://groups.msn.com/BBQUSA/_whatsnew.msnw

"Piedmont" wrote in message
...
I'm going to try something the next time I q and wondered if anyone else
does it way or has tried it.

Try sheilding the bottom of the water from the coals. I'm pretty sure the
water will last longer but will have to see if that by the water being
cooler, will the cooker run cooler?

Thwe water pand is a shield for the meat. Don't worry if it runs dry.
OTOH, a lot of people fill them partly with sand or just cover it with foil
to make a drum.

Yes, if you keep the water cooler the coker will also be cooler.
Ed

Piedmont wrote:
I'm going to try something the next time I q and wondered if anyone else
does it way or has tried it.

Try sheilding the bottom of the water from the coals. I'm pretty sure
the water will last longer but will have to see if that by the water
being cooler, will the cooker run cooler?

Instead of water, put ice cubes.

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

Piedmont wrote:
I'm going to try something the next time I q and wondered if anyone else
does it way or has tried it.

Try sheilding the bottom of the water from the coals. I'm pretty sure
the water will last longer but will have to see if that by the water
being cooler, will the cooker run cooler?

Instead of water, put ice cubes.

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

Piedmont wrote:
I'm going to try something the next time I q and wondered if anyone else
does it way or has tried it.

Try sheilding the bottom of the water from the coals. I'm pretty sure
the water will last longer but will have to see if that by the water
being cooler, will the cooker run cooler?

Instead of water, put ice cubes.

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

Piedmont wrote:
I'm going to try something the next time I q and wondered if anyone
else does it way or has tried it.

Try sheilding the bottom of the water from the coals. I'm pretty sure
the water will last longer but will have to see if that by the water
being cooler, will the cooker run cooler?

Just fill it with sand, cover it with foil, and never worry about the damned
thing again.

--
Fosco Gamgee Whitfurrows
and his 6" boner

"Bob in socal" wrote

I dunno what the diameter of a WSM is but a 14" pizza pan fits nicely
on top of the ECB water/sand pan to catch the drippings and keep the
water/sand from getting fouled. It's a lot easier hauling in and out
and covering with foil than wrestling with the sand filled pan. Pizza
pans come in different diameters and are cheap.
__

Good ideer, Bob. Maybe if I can get over myself long enough to try someone
else's suggestion I'll give it a try.g

--
Fosco Gamgee Whitfurrows
and his 6" boner



Socal Bob

"Bob in socal" wrote

I dunno what the diameter of a WSM is but a 14" pizza pan fits nicely
on top of the ECB water/sand pan to catch the drippings and keep the
water/sand from getting fouled. It's a lot easier hauling in and out
and covering with foil than wrestling with the sand filled pan. Pizza
pans come in different diameters and are cheap.
__

Good ideer, Bob. Maybe if I can get over myself long enough to try someone
else's suggestion I'll give it a try.g

--
Fosco Gamgee Whitfurrows
and his 6" boner



Socal Bob

Piedmont wrote:
F.G. Whitfurrows wrote:

Piedmont wrote:

I'm going to try something the next time I q and wondered if anyone
else does it way or has tried it.

Try sheilding the bottom of the water from the coals. I'm pretty
sure the water will last longer but will have to see if that by the
water being cooler, will the cooker run cooler?


Just fill it with sand, cover it with foil, and never worry about
the damned thing again.


I hear ya F.G.
I've been reading about the use of water pans and how you will not get
"that crusty skin" that is coveted by some. Will the sand regulate
the temp the same as water?

My experience is that your cooker will run a bit hotter with the sand, and I
have had to pay a bit more attention to the fire as it wants to cook a bit
hotter, but all in all its been worth it. Hell, its been so long since
cookin with water in the damned thing I cant really remember.

Of course, TFM'll prolly be chiming in any time now to tell us we ain't
Q'ing unless we get rid of that goddamned pan altogether.g I may give it a
go next time.

--
Fosco Gamgee Whitfurrows
and his 6" boner

Piedmont wrote:
F.G. Whitfurrows wrote:

Piedmont wrote:

I'm going to try something the next time I q and wondered if anyone
else does it way or has tried it.

Try sheilding the bottom of the water from the coals. I'm pretty
sure the water will last longer but will have to see if that by the
water being cooler, will the cooker run cooler?


Just fill it with sand, cover it with foil, and never worry about
the damned thing again.


I hear ya F.G.
I've been reading about the use of water pans and how you will not get
"that crusty skin" that is coveted by some. Will the sand regulate
the temp the same as water?

My experience is that your cooker will run a bit hotter with the sand, and I
have had to pay a bit more attention to the fire as it wants to cook a bit
hotter, but all in all its been worth it. Hell, its been so long since
cookin with water in the damned thing I cant really remember.

Of course, TFM'll prolly be chiming in any time now to tell us we ain't
Q'ing unless we get rid of that goddamned pan altogether.g I may give it a
go next time.

--
Fosco Gamgee Whitfurrows
and his 6" boner

I hear ya F.G.
I've been reading about the use of water pans and how you will not get
"that crusty skin" that is coveted by some. Will the sand regulate
the temp the same as water?

I should mention that when I was using water I had no problem whatsoever
getting a nice bark on my meat.
I wouldnt worry about that.

--
Fosco Gamgee Whitfurrows
and his 6" boner

I hear ya F.G.
I've been reading about the use of water pans and how you will not get
"that crusty skin" that is coveted by some. Will the sand regulate
the temp the same as water?

I should mention that when I was using water I had no problem whatsoever
getting a nice bark on my meat.
I wouldnt worry about that.

--
Fosco Gamgee Whitfurrows
and his 6" boner

Edwin Pawlowski wrote:
SNIP
Thwe water pand is a shield for the meat. Don't worry if it runs dry.
OTOH, a lot of people fill them partly with sand or just cover it with foil
to make a drum.

Yes, if you keep the water cooler the coker will also be cooler.
Ed



Ed,

I'll probably give the sand and foil a try sometime along with the
sheild deal. I don't like to cook with an empty pan. Don't like the
taste of the charred juices from it, of which I have tried once.

--
Mike WIllsey

Edwin Pawlowski wrote:
SNIP
Thwe water pand is a shield for the meat. Don't worry if it runs dry.
OTOH, a lot of people fill them partly with sand or just cover it with foil
to make a drum.

Yes, if you keep the water cooler the coker will also be cooler.
Ed



Ed,

I'll probably give the sand and foil a try sometime along with the
sheild deal. I don't like to cook with an empty pan. Don't like the
taste of the charred juices from it, of which I have tried once.

--
Mike WIllsey