On Mar 13, 8:37*pm, RockPyle > wrote:
> On Mar 13, 9:59*pm, tutall > wrote:
>
> > On Mar 13, 4:06*pm, RockPyle > wrote:
>
> > > I am a believer in sand in the pan now! *I expected more drippings in
> > > the pie pan, but was happy to wrap the foil up and discard cleanly.
>
> > After you've had a couple of succeses, I'd try a brisket, fat side
> > down, without any pan a-tall. Same set up, full closed, etc.
> > Have heard some that love the results.
>
> I would assume that would run in the 350*+ range. *"Smoke-roasting"?
>
> Rock

Why do you think the temps would be different? The direct radiation to
the meat would obviously be higher, but otherwise temps would be the
same. That pan isn't "soaking up" @ 100F of heat you know, it's mainly
keeping direct heat off the meat. A heat sink keeps temps more stabile
in both directions, ammeliorating both upticks and downturns, it
doesn't lower overall temps. The difference in mass between a thin
steeled cooker and my 1/4 inch stuff acts as a heat sink too. Doesn't
change cooking or running temps.

That's why you had to close your vents to cool down the fire using
sand this time. Water has a top temp of 212F, sand does not.