Re: Sand with water

0Dana Myers wrote:
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.

Seems like a lot of people worry about moisture in the
cook chamber. Well, it doesn't change anything in the meat...

This is so true. All ya need in the cook chamber is heat, smoke and the
meat ya cooking.

-frohe


.

Relevant Pages

  • Re: Water-basin vs. brining.
    ... >> the cooking process. ... >> water, or a pan of water, or a tub of water create enough opposite ... > moisture to the surrounding air. ... The trick is getting the pores to open. ...
    (alt.food.barbecue)
  • Re: Water-basin vs. brining.
    ... > the cooking process. ... > water, or a pan of water, or a tub of water create enough opposite ... moisture to the surrounding air. ... The trick is getting the pores to open. ...
    (alt.food.barbecue)
  • Re: Water-basin vs. brining.
    ... >> the cooking process. ... >> water, or a pan of water, or a tub of water create enough opposite ... > moisture to the surrounding air. ... The trick is getting the pores to open. ...
    (alt.food.barbecue)
  • Re: Sand with water
    ... The moisture doesn't add anything to the process. ... it doesn't change anything in the meat; ... The juices drip ...
    (alt.food.barbecue)
  • Re: Need Wood Recommendation
    ... lose salt crystals used in cooking. ... Are there any woods that are better than others for keeping moisture out? ...
    (rec.crafts.woodturning)