"Randolph M. Jones" > wrote in message
...
> Steve Wertz wrote:
> > On Sun, 29 Feb 2004 18:55:24 -0500, "clifford payne"
> > > wrote:
> >
> >
> >>I have followed the various threads here about the Weber and decided to
buy
> >>one.
> >>
> >>I have an operational question I hope y'all can answer.
> >>
> >>I want to take out the water pan and smoke my ribs on the high level, so
the
> >>pork fat will drip on the charcoal and give up that wonderful barbecue
> >>smell. Will that work? Is there anything special I should know?
> >>cliff, from pgh
> >
> >
> > To me, that "wonderful BBQ smell" comes from the vapors of the
> > meat and the smoke, not from the sizzling fat. That's something I
> > liken more to grilling.
>
> When I use the water pan in my WSM, one of its functions is to catch all
> that fat, and prevent it from burning on the coals. I want to try using
> sand instead of wtter, but then what do I do to keep the fat off the
> coals (and presumably also out of the sand)? I imagine putting foil
> over the sand to keep the fat out of the sand, but then won't it just
> flow off the foil and onto the coals? How do I prevent that? Or do I
> need to?
>
>
Shouldn't be a problem unless you're cooking a few big pork butts. On
not-so-fatty stuff, just make an indentation in the foil. For really fatty
meats, put a drip pan on top of the sand, or let the sand catch the fat and
use new sand when you're done.


Jack Curry