In regards to the sand in the water pan;

Could a guy, or a gal, use rocks in the pan instead? I am under the
impression that the sand functions as both a heat sink and a heat
stabilizer. Has anyone tried rocks in the pan instead of sand? I would think
that rocks may hold heat better than sand?

Thanks,
Steve


"Wally Bedford" > wrote in message
...
> On Sun, 29 Feb 2004 18:55:24 -0500, "clifford payne"
> > reported to us:
>
> >I have followed the various threads here about the Weber and decided to
buy
> >one.
> >
> >I have an operational question I hope y'all can answer.
> >
> >I want to take out the water pan and smoke my ribs on the high level, so
the
> >pork fat will drip on the charcoal and give up that wonderful barbecue
> >smell. Will that work? Is there anything special I should know?
> >cliff, from pgh
> >
> I'd keep the pan for a while anyway. It will give you a heat buffer
> while you learn how to control the temp and refuel it when required.
> Nothing worse than that worried feeling when you see the temp spiking
> up... and we all know that worrying makes the meat tougher. Keeping
> sand in it rather than water seems to be the way of the learned.
>
> After some time with that, you can figure out if and when to pull it.
> I still haven't after a few years.
>
> I agree with the honourable poster previous to this, sizzling fat is
> more of a grilling thing than a bbq thing. I guess you could finish a
> rack of ribs on a hot grill to candy the finishing sauce on but you
> won't be getting any fat buring that late in process.
>
> Have a great time with it. Let us know about your first experience.
> My first was with chicken breasts as the cook was short and I had LOTS
> of time to get the temp steady before I started the cook.
>
> HTH,
>
>
>
> Wally
>
> "No one has ever had an idea in a dress suit."
> Sir Frederick G. Banting