On 2/27/2010 7:09 PM, Kent wrote:
snip
> 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
I don't use hot water nor sand, I did this instead, but do suggest
wrapping it in foil to help keep it clean, it does come apart and can go
in a dishwasher,

http://sites.google.com/site/theprac...ouble-drip-pan

--
regards, mike
piedmont, The Practical BBQ'r
http://sites.google.com/site/thepracticalbbqr/
(mawil55)