Denny Wheeler wrote:
> On Tue, 20 Mar 2012 15:04:44 -0700, "Kent" >
> wrote:
>
>> I have the late model Weber Smokey Mtn. It has a very large water
>> pan. When full, and you have it to a simmer it will maintain a 225F
>> temp for at least 6 hours without touching it.
>
> I have that unit also. Except that I have sand (covered with foil) in
> the 'water pan'. I have no problem maintaining a normal smoking temp
> (250 is what I usually run, though for fowls I prefer more like 300)
> for hours--won't say a number 'cause I've not timed it for 'how long
> can I go'.
>
> The main factor in temp control isn't 'what's in the pan'--it's the
> vents. And keeping from going high early, as it's a lot harder to
> 'tune down' than to 'tune up'.
>
> But Kent--we know you're not going to take anyone's word. So.
> Try putting clean (sold as 'playground' or 'sandbox' sand at HD or
> Lowe's or such) sand in the water pan, filled about 2/3 or so full,
> then use wide HD foil to cover it and create a drip pan above the
> sand.
>
> Until you've actually done a couple or more smokes this way, you're
> speaking from pure ignorance. Not that you seem to mind doing so.

+1

--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."......
Robert Heinlein