TFM® wrote:
> "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.

Absolutely.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan