On Wed, 28 Jun 2006 11:14:21 -0400, "43fan" >
wrote:

>
>"Kevin S. Wilson" > wrote in message
.. .
>> On Wed, 28 Jun 2006 08:44:50 -0400, "43fan" >
>> wrote:
>>
>>>I've read somewhere about putting sand in the water pan instead of water,
>>>that the sand still provides a good barrier to keep the meat from cooking
>>>over direct heat, and that once the box hits a stable temp, it'll stay
>>>there
>>>pretty well the entire cook.
>>
>> With my Kamados, sand stabilizes the temp but it also raises it, at
>> least when compared to running the Kamado in the same configuration
>> but with an empty pizza pan as a heat shield.
>
>When you say it raises it, do you mean you have to adjust it down (however
>you adjust your Kamodo, for me it'd be open the top vent some or turn down
>the gas), and then it stabilizes?

That's sort of what I mean. The few times I've used sand, the K got to
temp much more quickly than it does when I use an empty pizza pan, and
it was more difficult to decrease the temp.

>I'm wondering then if just putting the empty water pan in, instead of water
>or sand or anything would do just as well? Once I get the temp stablized, it
>should stay that way then...

That's what lots of people here say they do.

>Not sure what(if anything) the water actually
>does, other than provide somewhat of a heat shield and I suppose some steam,
>but it can't actually add that much "moisture" to the meat, can it? Same as
>with my brisket drying out, I'd figure the fat on the shoulder is where the
>moistness in the meet comes from, not the water in the pan?

The water is just a heat sink. It doesn't add any moisture to the
meat.

>Heck, maybe a couple of good, clean bricks would do just about the same
>thing then?
>

Yep. Or an unglazed ceramic tile resting on the pan or the pan
supports.