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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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![]() "Shawn Martin" wrote in message ... On 3/22/2012 12:28 PM, wrote: On 20-Mar-2012, "Steve wrote: Water burns off as it simmers. Hmmmmmmmmmmm. Water burns. I guess I learn something new every day. What btu does it give off in this burning process? Steve (anxious to know some new physics information) Steve You want to see water burn, just dump some on burning magnesium. Spectacular. Or plain old phosphorus. Or simply remove the protective water shield from white phosphorous............ Steve |
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![]() On 23-Mar-2012, "monroe, of course" wrote: wrote: Brick does use an offset, but also has a bullet smoker not unlike the WSM except mine is gas fired. Before the burner rusted out, I filled the water pan with sand and covered it with foil. If/when I find a new burner (I lost my link to all kinds of round burners) I'll likely use wadded foil instead of sand. Don't need no effing heatsink, just a grease catcher.. I knew I'd forgotten *something* recently-thx for the clear-up. It's funny how Qers as a group seem to hold on fast to their old unused equipment. Taking my old ECB to the dump was like unto a funeral. monroe(fire control DOES trump heatsinkery) Ditto that. My Coleman vertical smoker is circa 1980 and except for the burner is still going strong. -- Brick(Better to remain silent and be thought a fool then to speak up and remove all doubt) |
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![]() On 23-Mar-2012, Sqwertz wrote: On Thu, 22 Mar 2012 17:28:02 GMT, wrote: You want to see water burn, just dump some on burning magnesium. Spectacular. I took some magnesium motorcycle engine part(s) - I forget which - and I lit up the Twin Lakes beach next to Santa Cruz Beach Boardwalk. It burned for over an hour. It was practically daylight from 2-3 AM and it attracted a few too many spectators (oops) making shadows against the cliff walls. 2 hours in jail, no charges, and very worth it. -sw I once lived near a Bendix Aviation plant where they machined a lot of magnesium parts producing truckloads of shavings. They got rid of the shavings by burning them in an open field while stirring the pile with a fire hose. I'm not sure of the science, but I think the burning magnesium actually decomposes water into it's basic elements which then feed the blaze with atomic fury. Suffice it to say that you cannot extinguish a magnesium fire with water. -- Brick(Better to remain silent and be thought a fool then to speak up and remove all doubt) |
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![]() You want to see water burn, just dump some on burning magnesium. Spectacular. Just where is that "Barbecueing with Liquid Oxygen" when you need it? ............ Ah, there it is ......... IIRC, George Gobel (not known if it is THAT George Gobel or not), original event was in 1995. Fire department declined their request to do it a second time. Seems like forgiveness is easier to get than permission, and FD was pretty PO'd when they heard about the first annual event, and them not being called. Hey, what the heck. No children or small farm animals were injured during filming. At least not permanently. Steve |
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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. |
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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 |
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![]() "Denny Wheeler" wrote in message ... 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. Thank you Denny. I was speaking theoretically about heat transfer. I'm going to take your advice and do it. I have several complaints about the newer WSM. 1. The size of the water pan is good for providing a stable heat temperature. However you can't tend the charcoal or wood on the side opposite the pan. You can't see past the water pan. I understand some have used a Brinkmann pan to solve that. 2. You have to lift the body of the WSM off and lift the base to get the ashes on the bottom into something for disposal. I'm spoiled because I have the Weber One Touch and it's very easy to clean out charcoal ash. I've looked unsuccesssfully at HD and restaurant supply places trying to find a foil or metal pan that would lie under the bottom grate. They could have addressed this when they redesigned. 3. There are no handles on the body to lift it off. Kent |
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