Shawn Martin wrote:
> Shawn Martin wrote:
>> Dave Turner wrote:
>>> Bill wrote:
>>>> In article <tdGvi.13685$eY.1820
>>>> @newssvr13.news.prodigy.net>, says...
>>>>> Morning folks,
>>>>> Been following the group discussions trying to get a free
>>>>> education, and since none of you are able to read my mind I guess I
>>>>> have to ask.
>>>>>
>>>>> On the use of sand as opposed to water in the smoker, what effect
>>>>> does that have on temperature control? Would the unit tend to run
>>>>> hotter with sand, or do I not understand the principal involved? I
>>>>> thought that since water will usually hover at 212 degrees it acted
>>>>> as a stabilizing force whereas sand can go much higher in
>>>>> temperature. I'm going to do a rack today, and I am really
>>>>> interested in this because of the ungodly mess that is left in the
>>>>> water pan to be cleaned up.
>>>>>
>>>> <snip>
>>>>
>>>> The idea is to dampen wide swings in temperature in your smoker
>>>> with a heat sink.
>>>>
>>>> What happens with water is that it absorbs heat, slowing down the
>>>> rise in temperature in your smoker. At boiling point it becomes
>>>> steam but will still absorb heat. The drawback is the steam escapes
>>>> out the flue wasting heat energy. Eventually you run dry and have to
>>>> replenish, which further wastes heat energy by opening the door to
>>>> fill the water pan.
>>>>
>>>> Sand also absorbs heat but doesn't evaporate so energy isn't wasted
>>>> through evaporation or replenishment, lessening fuel use.
>>>>
>>>> When you open the smoker to add/remove food, add fuel, mop, etc.,
>>>> you cause a temperature drop, the heat sink releases heat to the
>>>> smoker to bring the temperature back up to operating temps more
>>>> quickly to lower the overall cooking time.
>>>> They're are folks here that will tell you that heat sinks aren't
>>>> necessary and they would be correct, they aren't. What I find the
>>>> heat sink does for you is to allow you to be a bit less zealous in
>>>> your pit tending.
>>>>
>>>> You can make good barbecue with/without water, with/without sand,
>>>> with/without ant heatsink at all. It all depends on how you want to
>>>> do it.
>>>>
>>>>> Dave
>>>>>
>>>>
>>>>
>>>> Bill
>>> It all makes sense. The only thing that was on my mind is that I
>>> haven't yet bothered to buy a decent smoker, so controlling
>>> temperature is not as easy for me as for some. I have a small
>>> Char-Broil that is open on the bottom, and has only one damper on the
>>> top. I intend to get a WSM but have not done so yet. I grill more
>>> than anything else on my Weber performer and one-touch, and am
>>> satisfied with the results I get, but I need to move on to doing more
>>> barbecue.
>>>
>>> Thanks to all for the info...
>>>
>>> Dave
>>
>>
>> check out this smoker. If I recall correctly, one of our posters
>> built one a while back for about $35.00 He said it was the best
>> smoker he had ever used.
> Man, am I loosing it! Here's the link
>
> http://www.bigdrumsmokers.com/
>
> (Damn! Haven't even started drinking yet.)

OMG, why not? It's the weekend, and it's after church, so it's time to
get crackin'!
Seriously, those smokers are interesting, but unfortunately my BW would
never allow me to have anything that looked vaguely industrial. After
all, the neighbors would talk (or be jealous).
Dave