If you do use sand, when using your smoker, do you use wet sand or dry sand?

--
Moe Jones
HVAC Service Technician
Energy Equalizers Inc.
Houston, Texas
www.EnergyEqualizers.com

Moe Jones wrote:
> If you do use sand, when using your smoker, do you use wet sand or
> dry sand?

Either. The moisture doesn't add anything to the process. If the sand is
wet, it will be dry by the time you're done cooking', anyway.

--
Dave
www.davebbq.com

Dave Bugg wrote:
> Moe Jones wrote:
>> If you do use sand, when using your smoker, do you use wet sand or
>> dry sand?
>
> Either. The moisture doesn't add anything to the process. If the sand is
> wet, it will be dry by the time you're done cooking', anyway.

.... and, if you use sand, you probably want to cover it with foil
to keep it from getting all greasy/stinky. So there's no sense in
adding water. Seems like a lot of people worry about moisture in the
cook chamber. Well, it doesn't change anything in the meat; the meat
forms a pellicule (a skin) that contains moisture. Ever notice that the
drippings from meat don't come out all over the meat? The juices drip
out from cracks in the pellicule, and if juices are dripping *out*, how
does the humidity of the cook chamber make a difference ?

Dana

On Oct 1, 2:20 pm, "Moe Jones" > wrote:
> If you do use sand, when using your smoker, do you use wet sand or dry sand?
>
> --
> Moe Jones
> HVAC Service Technician
> Energy Equalizers Inc.
> Houston, Texaswww.EnergyEqualizers.com

Forget the sand. The first time it gets on your food, you will crack
your teeth. Plus you can't re-use it too often. A better option is to
use a terra cotta saucer. You can get 'em at Home Depot or a similar
store, look for 'em where they have all the gardening supplies. They
aren't expensive at all, a 14 incher is under 10 bucks.Cover the top
of the saucer with aluminum foil, and then put that into your water
pan. Cook as usual, then toss the foil. If you do get grease under the
foil, clean the saucer with water and a few drops of dish detergent.

parrotheada1a wrote:
> On Oct 1, 2:20 pm, "Moe Jones" > wrote:
>> If you do use sand, when using your smoker, do you use wet sand or dry sand?
>>
>> --
>> Moe Jones
>> HVAC Service Technician
>> Energy Equalizers Inc.
>> Houston, Texaswww.EnergyEqualizers.com
>
> Forget the sand. The first time it gets on your food, you will crack
> your teeth. Plus you can't re-use it too often.

huh?!? Sand on the food? Can't reuse it? Do you even have
a smoker? Ever use it with sand in the bowl? Doesn't sound
like it. Unless you remove the grates and drop the food
there's absolutely no freekin' way to get sand on the food.

To the O.P., just use it dry covered with extra wide heavy
duty al. foil and you'll be fine.

--
Steve

Steve Calvin wrote:
> parrotheada1a wrote:
>> On Oct 1, 2:20 pm, "Moe Jones" > wrote:
>>> If you do use sand, when using your smoker, do you use wet sand or
>>> dry sand? --
>>> Moe Jones
>>> HVAC Service Technician
>>> Energy Equalizers Inc.
>>> Houston, Texaswww.EnergyEqualizers.com
>>
>> Forget the sand. The first time it gets on your food, you will crack
>> your teeth. Plus you can't re-use it too often.
>
> huh?!? Sand on the food? Can't reuse it? Do you even have
> a smoker? Ever use it with sand in the bowl? Doesn't sound
> like it. Unless you remove the grates and drop the food
> there's absolutely no freekin' way to get sand on the food.

Yeah, I was scratchin' my head about that one as well. The terra cotta idea
might be a good one, though.

--
Dave
www.davebbq.com

Steve Calvin wrote:
> parrotheada1a wrote:
>> On Oct 1, 2:20 pm, "Moe Jones" > wrote:
>>> If you do use sand, when using your smoker, do you use wet sand or
>>> dry sand?
>>>
>>> --
>>> Moe Jones
>>> HVAC Service Technician
>>> Energy Equalizers Inc.
>>> Houston, Texaswww.EnergyEqualizers.com
>>
>> Forget the sand. The first time it gets on your food, you will crack
>> your teeth. Plus you can't re-use it too often.
>
> huh?!? Sand on the food? Can't reuse it? Do you even have a smoker?
> Ever use it with sand in the bowl? Doesn't sound like it. Unless you
> remove the grates and drop the food there's absolutely no freekin' way
> to get sand on the food.
>
> To the O.P., just use it dry covered with extra wide heavy duty al. foil
> and you'll be fine.
>
Haven't ever cooked on a windy day??? It's pretty easy to lose the foil

Shawn wrote:
> Steve Calvin wrote:
s you can't re-use it too often.
>>
>> huh?!? Sand on the food? Can't reuse it? Do you even have a smoker?
>> Ever use it with sand in the bowl? Doesn't sound like it. Unless you
>> remove the grates and drop the food there's absolutely no freekin' way
>> to get sand on the food.
>>
>> To the O.P., just use it dry covered with extra wide heavy duty al.
>> foil and you'll be fine.
>>
> Haven't ever cooked on a windy day??? It's pretty easy to lose the foil

HUH? Yes, I've cooked plenty on windy days. Temp control is
certainly an issue but losing the foil? What kind of smoker
do you have? An open pit? My WSM has no problem
what-so-ever keeping the foil in place. And no, it doesn't
blow the sand either....

--
Steve

Shawn wrote:

> Steve Calvin wrote:

>> huh?!? Sand on the food? Can't reuse it? Do you even have a smoker?
>> Ever use it with sand in the bowl? Doesn't sound like it. Unless you
>> remove the grates and drop the food there's absolutely no freekin'
>> way to get sand on the food.
>>
>> To the O.P., just use it dry covered with extra wide heavy duty al.
>> foil and you'll be fine.

> Haven't ever cooked on a windy day??? It's pretty easy to lose the
> foil

ROTFL!!! Any wind that aggressive is going to blow the WSM into the upper
stratosphere.

--
Dave
www.davebbq.com

Steve Calvin wrote:
> Shawn wrote:
>> Steve Calvin wrote:
> s you can't re-use it too often.
>>>
>>> huh?!? Sand on the food? Can't reuse it? Do you even have a smoker?
>>> Ever use it with sand in the bowl? Doesn't sound like it. Unless you
>>> remove the grates and drop the food there's absolutely no freekin'
>>> way to get sand on the food.
>>>
>>> To the O.P., just use it dry covered with extra wide heavy duty al.
>>> foil and you'll be fine.
>>>
>> Haven't ever cooked on a windy day??? It's pretty easy to lose the foil
>
> HUH? Yes, I've cooked plenty on windy days. Temp control is certainly an
> issue but losing the foil? What kind of smoker do you have? An open
> pit? My WSM has no problem what-so-ever keeping the foil in place. And
> no, it doesn't blow the sand either....
>

My bad.. I was thinking of my GOSM. With the front open, it will blow
the sand. (And I have lost the foil once. Not attached well)

West Texas spring winds can run to 50 mph.

On 9-Oct-2007, "kilikini" > wrote:

> Dave Bugg wrote:
> > Shawn wrote:
> >
> >> Steve Calvin wrote:
> >
> >>> huh?!? Sand on the food? Can't reuse it? Do you even have a
> >>> smoker? Ever use it with sand in the bowl? Doesn't sound like it.
> >>> Unless you remove the grates and drop the food there's absolutely
> >>> no freekin' way to get sand on the food.
> >>>
> >>> To the O.P., just use it dry covered with extra wide heavy duty al.
> >>> foil and you'll be fine.
> >
> >> Haven't ever cooked on a windy day??? It's pretty easy to lose the
> >> foil
> >
> > ROTFL!!! Any wind that aggressive is going to blow the WSM into the
> > upper stratosphere.
>
> I was kind of thinking the same thing. The water/sand pan on a WSM is
> rather deep into the bullet. No way wind is going to blow foil off a sand
>
> pan.
>
> kili

Likewise with my Coleman gas bullet. Wind would blow the whole thing
over on its side before it would affect the pan or the foil. I can't even
remember how (exactly) the original pan was shaped, but my current
replacement pan has a rolled rim which I literally crimp the foil to all
the way around. I think I would rig some kind of wind break, if I had
to tolerate strong wind gusts

--
Brick(Youth is wasted on young people)