"Kent" > wrote in message
...
>
> "Kelvin" > wrote in message
> ...
>>
>> "Kent" > wrote in message
>> ...
>>>
>>> "Kelvin" > wrote in message
>>> ...
>>>>
>>>> "Kent" > wrote in message
>>>> ...
>>>>>
>>>>> "Mort" > wrote in message
>>>>> ...
>>>>>> Kent wrote:
>>>>>>
>>>>>>> 2. This is a fundamental problem I have with most charcoal bullet
>>>>>>> smokers that rely on the water pan to sustain a temp. of 250F, or
>>>>>>> whatever you wish for low temperature smoking. I think an awful lot
>>>>>>> of charcoall is burned and basically wasted heating water to the
>>>>>>> simmer to maintain the temp.
>>>>>>>
>>>>>>
>>>>>> Don't use water. Use sand with hd foil over the top to keep it
>>>>>> clean.
>>>>>>
>>>>>>> 3. There are no handles on the smoker body. If you have to lift the
>>>>>>> body out to add charcoal for a very long smoke it's difficult. That
>>>>>>> would be helped greatly with handles attached to the sides of the
>>>>>>> body.
>>>>>>>
>>>>>>
>>>>>> Agreed
>>>>>>
>>>>>> --
>>>>>> Mort
>>>>>>
>>>>>>
>>>>> Does the sand really control temp for a long time? The sand adds mass,
>>>>> which must heat up slowly. At some point the sand has to get hotter
>>>>> than you want it to. Water, at a constant simmer at a constant temp,
>>>>> will maintain a constant smoking temp. I can't see how sand would. It
>>>>> will certainly slow the temp. rise, though it should get hotter and
>>>>> hotter with time.
>>>>>
>>>>> Kent
>>>>>
>>>>>
>>>> Try it and see. Using your logic, you could NEVER get the temperature
>>>> over 212 if you are using water in the pan. Oh, and using your logic,
>>>> thousands of WSM users are all wrong, and have been doing it wrong for
>>>> many, many years.
>>>>
>>>> -sw
>>>>
>>> Not true. The charcoal is just like a burner on your stove. The
>>> temperature of the burner is always hotter than the water simmering.
>>> More heat than the just the water heat goes to the food being smoked
>>> especially because everything, including the charcoal burner is covered
>>> in an enclosed space.
>>>
>>> Kent
>>>
>> KENT! TRY IT AND ****ING SEE!
>>
>> You sure are the most anal person in the history of Usenet.
>>
>> Forget "your" ****ing theories, and try something without analyzing it to
>> death. Wake up and take a walk in the real world. Maybe your brain was
>> affected by all of that chicken that you brined in your
>> backyard/carport/garage.
>>
>> -sw
>>
> And here you are again, you slimy little Texan. Thank God you're no longer
> in California.

Never been to either place, never missed either one, either.

>
> I didn't say it doesn't work. It theory it shouldn't work, if the coals
> are producing constant heat, and the cooking period is long.

NewsFlash to Kent.....You can CONTROL the temperature of a WSM, just like
you can your oven. You *DO* have to have a brain to do so, but it works
(both the temperature control, and the sand) for those who actually try it.

> The post was to ask for the experience of those WSM people who routinely
> cook 8-10 hours with sand. I suspect that is a small percentage. You don't
> have a WSM, so the question doesn't apply to you.

Who says that I don't have a WSM? I never ever said that. You been hitting
those prescription drugs again? Try the sand. It works. Or, if you don't
believe me, go over to the Virtual Weber Bullet forum and ask there.
http://www.virtualweberbullet.com Be sure to put in your usual scepticism
when you ask those experts over there. I will be waiting for you to come
crawling back with an apology. (NOT--You're just as anal as Jerry and Andy
about admitting when you are WRONG).

> Kent
> still as dumb as ever
>
>
-sw (it's a thing from rec.food.cooking and alt.food.fast-food)
>
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