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Shawn Martin[_4_]

Dave Turner wrote:
> Bill wrote:
>> In article <tdGvi.13685$eY.1820
>> @newssvr13.news.prodigy.net>, says...
>>> Morning folks,
>>> Been following the group discussions trying to get a free education,
>>> and since none of you are able to read my mind I guess I have to ask.
>>>
>>> On the use of sand as opposed to water in the smoker, what effect
>>> does that have on temperature control? Would the unit tend to run
>>> hotter with sand, or do I not understand the principal involved? I
>>> thought that since water will usually hover at 212 degrees it acted
>>> as a stabilizing force whereas sand can go much higher in
>>> temperature. I'm going to do a rack today, and I am really interested
>>> in this because of the ungodly mess that is left in the water pan to
>>> be cleaned up.
>>>
>> <snip>
>>
>> The idea is to dampen wide swings in temperature in your smoker with
>> a heat sink.
>>
>> What happens with water is that it absorbs heat, slowing down the
>> rise in temperature in your smoker. At boiling point it becomes steam
>> but will still absorb heat. The drawback is the steam escapes out the
>> flue wasting heat energy. Eventually you run dry and have to
>> replenish, which further wastes heat energy by opening the door to
>> fill the water pan.
>>
>> Sand also absorbs heat but doesn't evaporate so energy isn't wasted
>> through evaporation or replenishment, lessening fuel use.
>>
>> When you open the smoker to add/remove food, add fuel, mop, etc., you
>> cause a temperature drop, the heat sink releases heat to the smoker to
>> bring the temperature back up to operating temps more quickly to lower
>> the overall cooking time.
>> They're are folks here that will tell you that heat sinks aren't
>> necessary and they would be correct, they aren't. What I find the heat
>> sink does for you is to allow you to be a bit less zealous in your pit
>> tending.
>>
>> You can make good barbecue with/without water, with/without sand,
>> with/without ant heatsink at all. It all depends on how you want to do
>> it.
>>
>>> Dave
>>>
>>
>>
>> Bill
> It all makes sense. The only thing that was on my mind is that I haven't
> yet bothered to buy a decent smoker, so controlling temperature is not
> as easy for me as for some. I have a small Char-Broil that is open on
> the bottom, and has only one damper on the top. I intend to get a WSM
> but have not done so yet. I grill more than anything else on my Weber
> performer and one-touch, and am satisfied with the results I get, but I
> need to move on to doing more barbecue.
>
> Thanks to all for the info...
>
> Dave

check out this smoker. If I recall correctly, one of our posters built
one a while back for about $35.00 He said it was the best smoker he had
ever used.