Bob Muncie wrote:
> Janet Wilder wrote:
>> Duwop wrote:
>>
>>> If you're gonna freeze some of it, why not freeze it cooked? Cooked
>>> butt thaws up real well.
>>
>> Truth time: It's heavy. If I have to lift the top of the cooker to
>> like add charcoal, I'm not sure I can manage it with the 7.5 pounds of
>> meat and the bowl of water.
>>
>> Good fortune! I found the extra long, flexible funnel thing that we
>> used to put oil in our Freightliner RV hauler (which we no longer
>> have). I'm cleaning it up and it will be perfect for adding water to
>> the bowl through the little door. I know: add *hot* water.
>>
>>
>
> Janet - I have not read past this time frame in this thread you
> developed :-) And I am certainly the last person to be called expert in
> the art of BBQ (smoking that is for those that want to argue, post it
> here and I'll watch your feathers fly), but why are you using water in
> the pan?
>
> I have it on good "reading" authority, that it's better to fill the pan
> with "play ground" quality sand (see note) which means it's sanitized
> and without the impurities from the beach, to around 3/4 full.

I know about the sand but I am very new to this cooker thing and I want
to see how it operates the way it came. I might try the sand when I do
the other half of the butt to see how it's different.

Appreciate the advice, however. Thank you.
--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does