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
--
Gmail and Google Groups. This century's answer to AOL and
WebTV.

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

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.

Shawn Martin wrote:
> 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.
Man, am I loosing it! Here's the link

http://www.bigdrumsmokers.com/

(Damn! Haven't even started drinking yet.)

Shawn Martin wrote:
> Shawn Martin wrote:
>> 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.
> Man, am I loosing it! Here's the link
>
> http://www.bigdrumsmokers.com/
>
> (Damn! Haven't even started drinking yet.)

OMG, why not? It's the weekend, and it's after church, so it's time to
get crackin'!
Seriously, those smokers are interesting, but unfortunately my BW would
never allow me to have anything that looked vaguely industrial. After
all, the neighbors would talk (or be jealous).
Dave

In article <PcJvi.33127$2v1.25210
@newssvr14.news.prodigy.net>, says...
>
<snip>

> Seriously, those smokers are interesting, but unfortunately my BW would
> never allow me to have anything that looked vaguely industrial. After
> all, the neighbors would talk (or be jealous).
> Dave
>

Now is when Walmart, Home Depot, Target, and other stores
start putting the barbecue stuff on sale to make room for
the fall/winter stuff. A cheap starter smoker can be had
for under a hundred dollars. Not to dissuade you from a
WSM; I've got one and it works very well, but you might
want to get your feet wet for less money to start with.

Or look out for a WSM on sale.

http://www.shopping.com/xPC-Weber-Sm...untain-Cooker-
Smoker-2820

http://tinyurl.com/2ep24n

An example of other smokers:

http://www.walmart.com/catalog/catalog.gsp?cat=4885
&fromPageCatId=119049&catNavId=4089

http://tinyurl.com/2ec9t4


Bill
--
Gmail and Google Groups. This century's answer to AOL and
WebTV.

Bill wrote:
> In article <PcJvi.33127$2v1.25210
> @newssvr14.news.prodigy.net>, says...
> <snip>
>
>> Seriously, those smokers are interesting, but unfortunately my BW would
>> never allow me to have anything that looked vaguely industrial. After
>> all, the neighbors would talk (or be jealous).
>> Dave
>>
>
> Now is when Walmart, Home Depot, Target, and other stores
> start putting the barbecue stuff on sale to make room for
> the fall/winter stuff. A cheap starter smoker can be had
> for under a hundred dollars. Not to dissuade you from a
> WSM; I've got one and it works very well, but you might
> want to get your feet wet for less money to start with.
>
> Or look out for a WSM on sale.
>
> http://www.shopping.com/xPC-Weber-Sm...untain-Cooker-
> Smoker-2820
>
> http://tinyurl.com/2ep24n
>
> An example of other smokers:
>
> http://www.walmart.com/catalog/catalog.gsp?cat=4885
> &fromPageCatId=119049&catNavId=4089
>
> http://tinyurl.com/2ec9t4
>
>
> Bill
Which is what I'm doing now. I only paid $38 for this Char-Broil at Home
Depot. My ribs have been on now for almost 1 1/2 hours now with sand,
and is holding steady at 250 F. I'm using half kingsford and half
Lazzaris lump, with Hickory chunks in tin foil, and I lit it up with the
Minion method. This isn't my first cook with this little unit, I did a
chuck roast last weekend. The family ate it all, but my BW thought it
had a little too much smoke. I guess I have to agree, since I smoked it
the entire cook. Live and learn. But I have to say it turned out moist
and very tender, having cooked the 4# critter 6 hours at 200-225F. I
pulled it at 175 internal, and it was wonderful (IMHO), although the
smoke was very strong. Now, where did I put that beer...

Onward...

Dave