"Janet Wilder" > wrote in message
eb.com...
> On 10/23/2010 10:37 AM, Steve B wrote:
>
>>
>> a couple of the posters mention that they use sand. Is that used dry or
>> wet? If dry, what does it do? And if dry, do you just use more liquids
>> inside the meats rolled up in foil or ?
>
> Dry sand. It acts as a "heat sink" From what I understand, the water does
> the same thing, but you have to keep replacing it as it boils off. The
> sand stays. I had to experiment with the level of sand to get it right
> for keeping the temp I wanted. I keep it at around 230°F
>
> I put foil over the sand so that it doesn't get full of melted fat.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

TYVM for all your tips. I'm looking forward to playing with this.

Steve

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