cl wrote:
>
> Dave Bugg wrote:
>
>>ceed wrote:
>>
>>
>>>So what you are saying is that the whole "water smoker" concept is a
>>>scam of sorts?
>>
>>Yup.. big-time, rock-n-roll, fuzzy-headed science scam.
>>
>>
>>>The bullet smokers all have pans you are supposed to
>>>fill with water or some other liquid to keep the meat moist. But you
>>>are saying the only thing the pan does is keeping the meat from
>>>getting direct heat?
>>
>>Yeah. The only thing they are good for is providing thermal mass and to
>>deflect direct radiation from the heat source..... And IT AIN'T JUST ME
>>SAYING IT. It's a science thing.
>>
>
>
> ... and act as a temperature fuse/limiter. If the fire is too hot, the
> boiling off of water will help to bleed off the excess energy thus
> holding the temperature down. A sand filled pan will just get hotter and
> hotter.
>


Which is the reason that I can't get my WSM over 212 degrees?


NOT!

While there some energy is absorbed by the water as it boils, the amount
absorbed is going to be inconsequential when compared to the heat that
is going around the water pan. I have run my WSM over 400 degrees with
water in the pan.

Matthew