Home |
Search |
Today's Posts |
|
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. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
I trump your dumb sand question...
....with an even dumber one. What is the sand being used for?
I am new to the forum, and just getting started getting really interested in real barbecue. I use a charbroil gas grill, 4 burner model. I know, I know, but my ribs taste great, believe it or not. I have been slowly smoking them on the grill with lots of hickory, plus a pretty decent dry rub recipe that I found. Anyway, I am looking for some good tips, so in addition to the sand question, feel free to add any. Thanks. Robert |
|
|||
|
|||
> wrote in message
ups.com... > ...with an even dumber one. What is the sand being used for? Some cookers, notably the WSM and ECB, have pans that are intended to be filled with water. Many of us fill the pans instead with sand. For example, I have filled my WSM's pan with sand and then covered it with heavy duty aluminum foil to keep the drippings out of the sand. Both water and sand add thermal mass that helps reduce temperature fluctuations. Sand has the advantage that it doesn't evaporate and therefore doesn't need to be replenished during a long cook. Also, the sand provides a greater mass. I switched from water to sand pretty early on and have never regretted the decision. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Here's a dumb question.. | General Cooking | |||
Dumb BBQ question, please | General Cooking | |||
Sand in water tray question. | Barbecue | |||
Dumb Question | General Cooking | |||
Dumb sand question | Barbecue |