"Mort" > wrote in message
...
> Kent wrote:
>
>> Does the sand really control temp for a long time? The sand adds mass,
>> which must heat up slowly. At some point the sand has to get hotter than
>> you want it to. Water, at a constant simmer at a constant temp, will
>> maintain a constant smoking temp. I can't see how sand would. It will
>> certainly slow the temp. rise, though it should get hotter and hotter
>> with time.
>
> There is a particular way it will "control" the temp,
> though control might not be exactly the right word.
>
> Mainly, it will dampen temp swings. This makes fire control
> a simpler matter and much more forgiving. This is good. We
> like not having to constantly fiddle with the rig.
>
> Just as a datapoint, the thing you'll be asked
> should you call Cookshack, Bradley, etc and report a
> "thermostat" problem is for a full enumeration of what's
> been in the oven. If you're only cooking a few small items,
> i.e. the total mass of stuff in the oven is low, they'll tell
> you to put more stuff in. It doesn't matter what, anything
> will do. More food, pan o water, rocks, it don't matter.
>
> Greater mass "helps" the thermostat coordinate when to
> pump in more heat and the result is a much more steady
> and predictable average oven temp within a tighter temp
> range. The same effect occurs when you substitute the
> thermostat with human judgment.
>
> --
> Mort
>
>
I think you've made very good points As you point out, a stable temp,.
provided by the increased mass is going to give you a more stable temp. Have
you done this in the WSM for a long, 8 hrs or so, cook? I'm going to find a
clay pot to replace the water pan, or at least sit in it. It should act
somewhat like a pizza stone.

Thanks for your thoughts,

Kent