"Dave Bugg" > wrote in message
...
> Kent wrote:
>
> ...snip
>
>> As above, the brisket didn't turn out to my liking. I'm going to,
>> however, in the future, play with air flow and temperature control.
>> That's what's exciting about all of this.
>
> Folks have used pizza stones, and have reported similar results in the
> past.....which mimics the results if one were to use sand in the pan, same
> principal but a different expense level for the same implementation.


It's a heat sink, Dave. It adds thermal mass to a cooker that has
relatively little of that.

The older and more curmudgeonly I get, the more I prefer to cook directly
over live coals, treating thermal mass as a minor factor in the cooking.
Fire management is first and foremost in the art of barbecue.

TFM®