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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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WSM sand vs. water
I tried sand in the water pan last week and my ribs seemed to come out
drier than when using water. The lid temp averaged about 5 degrees higher than usual. Clean up is certainly much easier with sand but I think the water did more than just act as a heat sink. Anybody else tried both ways? -RP |
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WSM sand vs. water
Randy wrote:
> I tried sand in the water pan last week and my ribs seemed to come out > drier than when using water. The lid temp averaged about 5 degrees > higher than usual. Clean up is certainly much easier with sand but I > think the water did more than just act as a heat sink. Anybody else > tried both ways? -RP You didn't give enough information... What are you cooking in? Mostly when ribs dry out, they have been overcooked. You said that the temp was 5°. Is that the only variable that you have changed? Do you really think that the water in the pan will add moisture to the ribs? You can dry out meat by overcooking even when you boil it. Ever had beef stew with dry tasting meat? BOB |
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WSM sand vs. water
BOB wrote:
> You didn't give enough information... > What are you cooking in? > WSM....in the subject line. |
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WSM sand vs. water
Randy > wrote in message
... > Anybody else tried both ways? -RP > Tried both ways. Sand is the only way for me. As for your ribs, I suspect you just overcooked one batch. Try it again with sand. Make sure you stop cooking when they're done. -- TFM3 Note: Spam-resistant e-mail address |
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WSM sand vs. water
K.B.Rook wrote:
> BOB wrote: >> You didn't give enough information... >> What are you cooking in? >> > > WSM....in the subject line. OOPS! Yep, I noticed that just as I hit "send" but the rest of the post still stands. Overcooked! The water in the pan can't be added to the meat. BOB |
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WSM sand vs. water
It was probably just my imagination, the fear of no water factor. The
sand definitely did a better job of maintaining a constant temperature than water. -RP |
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WSM sand vs. water
Randy wrote:
> I tried sand in the water pan last week and my ribs seemed to come out > drier than when using water. The lid temp averaged about 5 degrees > higher than usual. Clean up is certainly much easier with sand but I > think the water did more than just act as a heat sink. Anybody else > tried both ways? -RP I tossed my WSM's water pan; you should too. Don't need it for sure. -- -frohe Life is too short to be in a hurry |
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WSM sand vs. water
"frohe" > wrote in message news > Randy wrote: > > I tried sand in the water pan last week and my ribs seemed to come out > > drier than when using water. The lid temp averaged about 5 degrees > > higher than usual. Clean up is certainly much easier with sand but I > > think the water did more than just act as a heat sink. Anybody else > > tried both ways? -RP > > I tossed my WSM's water pan; you should too. Don't need it for sure. > -- > -frohe > Life is too short to be in a hurry > > > Frohe's right as rain there! Neither sand nor water play a role in real bbq. It's not a gimmick or gadget centered cooking style, folks. It's simply meat and wood smoke combined. TFM® |
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WSM sand vs. water
Randy > wrote in message >...
> I tried sand in the water pan last week and my ribs seemed to come out > drier than when using water. The lid temp averaged about 5 degrees > higher than usual. Clean up is certainly much easier with sand but I > think the water did more than just act as a heat sink. Anybody else > tried both ways? -RP In barbecue, the moistness of the meat comes from *inside*, when the fat and collagen break down during low and slow cooking. Overcook the meat, and all that moisture will get sqeezed out and the meat becomes dry. Water vs. sand in the pan has nothing to do with it. You can get either moist or dry meat using water, sand, or even no pan. Depends how long the meat is cooked. Aloha, Nathan Lau Petaling Jaya, Kuala Lumpur, Malaysia |
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WSM sand vs. water
"TFM®" > wrote in news:e5AWb.433$Bb.25330
@twister.tampabay.rr.com: > > "frohe" > wrote in message > news >> Randy wrote: >> > I tried sand in the water pan last week and my ribs seemed to come out >> > drier than when using water. The lid temp averaged about 5 degrees >> > higher than usual. Clean up is certainly much easier with sand but I >> > think the water did more than just act as a heat sink. Anybody else >> > tried both ways? -RP >> >> I tossed my WSM's water pan; you should too. Don't need it for sure. >> -- >> -frohe >> Life is too short to be in a hurry >> >> >> > > Frohe's right as rain there! Neither sand nor water play a role in real > bbq. > > It's not a gimmick or gadget centered cooking style, folks. It's simply > meat and wood smoke combined. > > TFM® > > YES! Do as Frohe says and listen to TFM! TFM... The best line I've come across... "I'ts not a gimmick or gadget..." Stump |
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WSM sand vs. water
I switched to sand after the first couple of cooks....and won't go back to
water........no differance to the meat......big differance in ease of cleaning, and some additional temp. stability. I haven't abandoned the pan altogether, but I will give it a try this spring.... |
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WSM sand vs. water
"Randy" > wrote in message ... > Are there issues with flare ups without the pan? Also, can the temp be > controlled as well? -RP > > Yes to the first question, no to the second. That's why you should sit beside your cooker the *entire* time you're cooking and have plenty of cold beer handy.to extinguish any fires! TFM® |
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WSM sand vs. water
Anyone use *wet* sand? Isn't there any benefit from the steam?
Dan Oncler wrote: > I switched to sand after the first couple of cooks....and won't go back to > water........no differance to the meat......big differance in ease of > cleaning, and some additional temp. stability. I haven't abandoned the pan > altogether, but I will give it a try this spring.... > > |
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WSM sand vs. water
"Dan Krueger" > wrote in message ink.net... > Anyone use *wet* sand? Isn't there any benefit from the steam? No. None. Get this, learn it well, the water in the water pan in a bullet smoker acts as thermal mass. Thermal mass. Like the cooling fins on a motorcycle engine of days gone by. Like the reason beer in bottles stays cold longer than beer in cans. Like why a 5 pound hunk of meat takes longer to thaw than a 1 pound hunk. It's a mass of water (or sand) that takes a great long time to get to temperature. (are you getting it yet?) It takes an equally long time to lose the temperature in the event of a cheesy fire or excessively windy conditions. BBQ is all about fire control. If you can't control a fire, you can't BBQ. If you need some sort of contraption to assist you, you're not BBQ'ing. If you don't get it yet, I can't be of much further assistance. TFM® |
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WSM sand vs. water
TFM® wrote:
> > If you need some sort of contraption to assist you, you're not > BBQ'ing. Right about everything but the "contraption" part and you're flat wrong here. BBQ can be done in a hole in the ground fulla burned down wood coals or it can be done in a Kamado with a BBQ Guru to control the temperature inside precisely. The are both still BBQ'n, since the end result is the proof that matters. BBQ doesn't have to mean sleepless nights coupled with excessive drinking. Wait, wait......yeah, I'm sure about the sleepless nights part. Jack Curry |
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WSM sand vs. water
> "Jack Curry" wrote:
>BBQ doesn't have to mean sleepless nights coupled with excessive drinking. >Wait, wait......yeah, I'm sure about the sleepless nights part. > Whew... Ya had me worried for a second there, Jack. Jim |
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WSM sand vs. water
"Jack Curry" <Jack-Curry deletethis @cfl.rr.com> wrote in message ... > TFM® wrote: > > > > If you need some sort of contraption to assist you, you're not > > BBQ'ing. > > Right about everything but the "contraption" part and you're flat wrong > here. BBQ can be done in a hole in the ground fulla burned down wood coals > or it can be done in a Kamado with a BBQ Guru to control the temperature > inside precisely. The are both still BBQ'n, since the end result is the > proof that matters. > BBQ doesn't have to mean sleepless nights coupled with excessive drinking. > Wait, wait......yeah, I'm sure about the sleepless nights part. > > Jack Curry > > > I said if you *NEED* some sort of contraption........... TFM® |
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WSM sand vs. water
In article >, "Jack
Curry" <Jack-Curry deletethis @cfl.rr.com> says... <snip> > BBQ doesn't have to mean sleepless nights coupled with excessive drinking. <snip> > > Jack Curry > > > Oxymoron. If you've been drinking excessively, your nights aren't sleepless. ]8^) Bill |
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WSM sand vs. water
"TFM®" > wrote in message m... > > "Randy" > wrote in message > ... > > Are there issues with flare ups without the pan? Also, can the temp be > > controlled as well? -RP > > > > > > Yes to the first question, no to the second. > > That's why you should sit beside your cooker the *entire* time you're > cooking and have plenty of cold beer handy.to extinguish any fires! > > TFM® > I really hate to disagree with the Fat Boy, but the temp spikes are really minimal and you don't have to sit by the cooker the entire time. I've gone into the house and garage several time (you know why I've gone in the garage; the old lady) and been able to keep the temp within 25 degrees. |
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WSM sand vs. water
On Sat, 14 Feb 2004 01:58:56 GMT, "Grace4all" >
wrote: > >"TFM®" > wrote in message om... >> >> "Randy" > wrote in message >> ... >> > Are there issues with flare ups without the pan? Also, can the temp be >> > controlled as well? -RP >> > >> > >> >> Yes to the first question, no to the second. >> >> That's why you should sit beside your cooker the *entire* time you're >> cooking and have plenty of cold beer handy.to extinguish any fires! >> >> TFM® >> >I really hate to disagree with the Fat Boy, but the temp spikes are really >minimal and you don't have to sit by the cooker the entire time. I've gone >into the house and garage several time (you know why I've gone in the >garage; the old lady) and been able to keep the temp within 25 degrees. > "Whoooosh!" -- Bill Funk replace "g" with "a" |
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WSM sand vs. water
"TFM®" > wrote in message
m... > BBQ is all about fire control. If you can't control a fire, you can't BBQ. > > If you need some sort of contraption to assist you, you're not BBQ'ing. Ideally no contraptions would be used at all. True BBQ is where you put a raw piece of meat in your mouth along with a smouldering coal and don't swallow until it's cooked. Anything else is cheating, and if you want to be a purist you gotta bite the meat off a live animal. |
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WSM sand vs. water
Jason wrote:
> > Ideally no contraptions would be used at all. True BBQ is where you > put a raw piece of meat in your mouth along with a smouldering coal > and don't swallow until it's cooked. Anything else is cheating, and > if you want to be a purist you gotta bite the meat off a live animal. Pleae clarify this. Is it OK to use a hot coal from a made made fire or must it be from a lightening strike?. -- Ed http://pages.cthome.net/edhome |
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WSM sand vs. water
On Sun, 15 Feb 2004 15:29:27 GMT, "Edwin Pawlowski" >
wrote: >Jason wrote: >> >> Ideally no contraptions would be used at all. True BBQ is where you >> put a raw piece of meat in your mouth along with a smouldering coal >> and don't swallow until it's cooked. Anything else is cheating, and >> if you want to be a purist you gotta bite the meat off a live animal. > >Pleae clarify this. Is it OK to use a hot coal from a made made fire or must >it be from a lightening strike?. I think it's also OK to get the coals from behind a Prairie Grass Fire too, Ed. You might need to travel a ways to find a Prairie, though. :0) Harry |
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