Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 01-10-2007, 07:20 PM posted to alt.food.barbecue
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Default Sand with water

If you do use sand, when using your smoker, do you use wet sand or dry sand?

--
Moe Jones
HVAC Service Technician
Energy Equalizers Inc.
Houston, Texas
www.EnergyEqualizers.com



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Old 01-10-2007, 07:47 PM posted to alt.food.barbecue
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Default Sand with water

Moe Jones wrote:
If you do use sand, when using your smoker, do you use wet sand or
dry sand?


Either. The moisture doesn't add anything to the process. If the sand is
wet, it will be dry by the time you're done cooking', anyway.

--
Dave
www.davebbq.com


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Old 01-10-2007, 09:34 PM posted to alt.food.barbecue
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Default Sand with water

Dave Bugg wrote:
Moe Jones wrote:
If you do use sand, when using your smoker, do you use wet sand or
dry sand?


Either. The moisture doesn't add anything to the process. If the sand is
wet, it will be dry by the time you're done cooking', anyway.


.... and, if you use sand, you probably want to cover it with foil
to keep it from getting all greasy/stinky. So there's no sense in
adding water. Seems like a lot of people worry about moisture in the
cook chamber. Well, it doesn't change anything in the meat; the meat
forms a pellicule (a skin) that contains moisture. Ever notice that the
drippings from meat don't come out all over the meat? The juices drip
out from cracks in the pellicule, and if juices are dripping *out*, how
does the humidity of the cook chamber make a difference ?

Dana
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Old 08-10-2007, 03:33 PM posted to alt.food.barbecue
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Default Sand with water

On Oct 1, 2:20 pm, "Moe Jones" wrote:
If you do use sand, when using your smoker, do you use wet sand or dry sand?

--
Moe Jones
HVAC Service Technician
Energy Equalizers Inc.
Houston, Texaswww.EnergyEqualizers.com


Forget the sand. The first time it gets on your food, you will crack
your teeth. Plus you can't re-use it too often. A better option is to
use a terra cotta saucer. You can get 'em at Home Depot or a similar
store, look for 'em where they have all the gardening supplies. They
aren't expensive at all, a 14 incher is under 10 bucks.Cover the top
of the saucer with aluminum foil, and then put that into your water
pan. Cook as usual, then toss the foil. If you do get grease under the
foil, clean the saucer with water and a few drops of dish detergent.

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Old 08-10-2007, 08:36 PM posted to alt.food.barbecue
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Default Sand with water

parrotheada1a wrote:
On Oct 1, 2:20 pm, "Moe Jones" wrote:
If you do use sand, when using your smoker, do you use wet sand or dry sand?

--
Moe Jones
HVAC Service Technician
Energy Equalizers Inc.
Houston, Texaswww.EnergyEqualizers.com


Forget the sand. The first time it gets on your food, you will crack
your teeth. Plus you can't re-use it too often.


huh?!? Sand on the food? Can't reuse it? Do you even have
a smoker? Ever use it with sand in the bowl? Doesn't sound
like it. Unless you remove the grates and drop the food
there's absolutely no freekin' way to get sand on the food.

To the O.P., just use it dry covered with extra wide heavy
duty al. foil and you'll be fine.

--
Steve


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Old 08-10-2007, 09:06 PM posted to alt.food.barbecue
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Default Sand with water

Steve Calvin wrote:
parrotheada1a wrote:
On Oct 1, 2:20 pm, "Moe Jones" wrote:
If you do use sand, when using your smoker, do you use wet sand or
dry sand? --
Moe Jones
HVAC Service Technician
Energy Equalizers Inc.
Houston, Texaswww.EnergyEqualizers.com


Forget the sand. The first time it gets on your food, you will crack
your teeth. Plus you can't re-use it too often.


huh?!? Sand on the food? Can't reuse it? Do you even have
a smoker? Ever use it with sand in the bowl? Doesn't sound
like it. Unless you remove the grates and drop the food
there's absolutely no freekin' way to get sand on the food.


Yeah, I was scratchin' my head about that one as well. The terra cotta idea
might be a good one, though.

--
Dave
www.davebbq.com


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Old 09-10-2007, 01:50 AM posted to alt.food.barbecue
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Default Sand with water

Steve Calvin wrote:
parrotheada1a wrote:
On Oct 1, 2:20 pm, "Moe Jones" wrote:
If you do use sand, when using your smoker, do you use wet sand or
dry sand?

--
Moe Jones
HVAC Service Technician
Energy Equalizers Inc.
Houston, Texaswww.EnergyEqualizers.com


Forget the sand. The first time it gets on your food, you will crack
your teeth. Plus you can't re-use it too often.


huh?!? Sand on the food? Can't reuse it? Do you even have a smoker?
Ever use it with sand in the bowl? Doesn't sound like it. Unless you
remove the grates and drop the food there's absolutely no freekin' way
to get sand on the food.

To the O.P., just use it dry covered with extra wide heavy duty al. foil
and you'll be fine.

Haven't ever cooked on a windy day??? It's pretty easy to lose the foil
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Old 09-10-2007, 02:36 AM posted to alt.food.barbecue
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Default Sand with water

Shawn wrote:
Steve Calvin wrote:

s you can't re-use it too often.

huh?!? Sand on the food? Can't reuse it? Do you even have a smoker?
Ever use it with sand in the bowl? Doesn't sound like it. Unless you
remove the grates and drop the food there's absolutely no freekin' way
to get sand on the food.

To the O.P., just use it dry covered with extra wide heavy duty al.
foil and you'll be fine.

Haven't ever cooked on a windy day??? It's pretty easy to lose the foil


HUH? Yes, I've cooked plenty on windy days. Temp control is
certainly an issue but losing the foil? What kind of smoker
do you have? An open pit? My WSM has no problem
what-so-ever keeping the foil in place. And no, it doesn't
blow the sand either....

--
Steve
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Old 09-10-2007, 02:39 AM posted to alt.food.barbecue
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Default Sand with water

Shawn wrote:

Steve Calvin wrote:


huh?!? Sand on the food? Can't reuse it? Do you even have a smoker?
Ever use it with sand in the bowl? Doesn't sound like it. Unless you
remove the grates and drop the food there's absolutely no freekin'
way to get sand on the food.

To the O.P., just use it dry covered with extra wide heavy duty al.
foil and you'll be fine.


Haven't ever cooked on a windy day??? It's pretty easy to lose the
foil


ROTFL!!! Any wind that aggressive is going to blow the WSM into the upper
stratosphere.

--
Dave
www.davebbq.com


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Old 09-10-2007, 12:15 PM posted to alt.food.barbecue
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Default Sand with water

Steve Calvin wrote:
Shawn wrote:
Steve Calvin wrote:

s you can't re-use it too often.

huh?!? Sand on the food? Can't reuse it? Do you even have a smoker?
Ever use it with sand in the bowl? Doesn't sound like it. Unless you
remove the grates and drop the food there's absolutely no freekin'
way to get sand on the food.

To the O.P., just use it dry covered with extra wide heavy duty al.
foil and you'll be fine.

Haven't ever cooked on a windy day??? It's pretty easy to lose the foil


HUH? Yes, I've cooked plenty on windy days. Temp control is certainly an
issue but losing the foil? What kind of smoker do you have? An open
pit? My WSM has no problem what-so-ever keeping the foil in place. And
no, it doesn't blow the sand either....


My bad.. I was thinking of my GOSM. With the front open, it will blow
the sand. (And I have lost the foil once. Not attached well)

West Texas spring winds can run to 50 mph.


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Old 09-10-2007, 03:49 PM posted to alt.food.barbecue
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Default Sand with water


On 9-Oct-2007, "kilikini" wrote:

Dave Bugg wrote:
Shawn wrote:

Steve Calvin wrote:


huh?!? Sand on the food? Can't reuse it? Do you even have a
smoker? Ever use it with sand in the bowl? Doesn't sound like it.
Unless you remove the grates and drop the food there's absolutely
no freekin' way to get sand on the food.

To the O.P., just use it dry covered with extra wide heavy duty al.
foil and you'll be fine.


Haven't ever cooked on a windy day??? It's pretty easy to lose the
foil


ROTFL!!! Any wind that aggressive is going to blow the WSM into the
upper stratosphere.


I was kind of thinking the same thing. The water/sand pan on a WSM is
rather deep into the bullet. No way wind is going to blow foil off a sand

pan.

kili


Likewise with my Coleman gas bullet. Wind would blow the whole thing
over on its side before it would affect the pan or the foil. I can't even
remember how (exactly) the original pan was shaped, but my current
replacement pan has a rolled rim which I literally crimp the foil to all
the way around. I think I would rig some kind of wind break, if I had
to tolerate strong wind gusts

--
Brick(Youth is wasted on young people)


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