Steve Wertz wrote:
> On Sun, 29 Feb 2004 18:55:24 -0500, "clifford payne"
> > wrote:
>
>
>>I have followed the various threads here about the Weber and decided to buy
>>one.
>>
>>I have an operational question I hope y'all can answer.
>>
>>I want to take out the water pan and smoke my ribs on the high level, so the
>>pork fat will drip on the charcoal and give up that wonderful barbecue
>>smell. Will that work? Is there anything special I should know?
>>cliff, from pgh
>
>
> To me, that "wonderful BBQ smell" comes from the vapors of the
> meat and the smoke, not from the sizzling fat. That's something I
> liken more to grilling.

When I use the water pan in my WSM, one of its functions is to catch all
that fat, and prevent it from burning on the coals. I want to try using
sand instead of wtter, but then what do I do to keep the fat off the
coals (and presumably also out of the sand)? I imagine putting foil
over the sand to keep the fat out of the sand, but then won't it just
flow off the foil and onto the coals? How do I prevent that? Or do I
need to?