TFM® wrote:
>
>
> "Sqwertz" > wrote in message
> ...
>> On Sat, 13 Mar 2010 20:57:29 -0600, Janet Wilder wrote:
>>
>>> I have a Brinkman Gourmet bullet smoker and switched to sand on the
>>> expert advice of my AFB gurus. It is far superior to the sand, however,
>>> I found that I had to lessen the amount of sand as the temperature was
>>> getting too high. I now know just how much sand I need to maintain the
>>> temperature I want in the smoker.
>>
>> The only time I used sand in my ECBG I couldn't get the temperature
>> high enough. I couldn't get it over 210 when it usually idles at
>> 250-270F.
>>
>> I still use water or nothing at all.
>
>
> I use nothing at all in the WSM, but that's a vastly superior cooking
> vessel in comparison to the lowly ECB.
>
> When I was still a metal cooking n00b, I used sand in the pan a few
> times with great results compared to water. Number one being that sand
> doesn't evaporate.
> The main problem I had was foil deterioration, and therefore greasy,
> nasty ass sand.
>
> I haven't seen my water pan in a number of years, a hurricane may have
> taken it. I don't miss it.
>
> I don't cook on both levels of my cooker, but I'm only one person, why
> would I need to? I can cook enough on the top to feed everybody that
> will fit in my house.
>
>
> TFM®

Nice to see you posting. Some of us were a little worried about you when
we hadn't seen you no the board for a while.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.