Re: HELP Please: Sand in WSM
- From: Sqwertz <swertz@xxxxxxxxxxxxxxxxxx>
- Date: Thu, 2 Jul 2009 09:36:57 -0500
On Wed, 01 Jul 2009 19:35:40 -0500, VegA wrote:
Try this...Heat Playground sand, water, a heavy brick, and a bar of
cast iron to 400 degrees.
Yeah - try heating water to 400F and see how far you get.
I've always managed to steer clear of the water vs. sand debate, but
hear goes: Assuming you heat 1 square meter each of sand and water
to 200F, the sand will cool off quicker than the water.
The only advantage sand has over water is that it doesn't evaporate.
But that extra humidity in the smoker means less water can evaporate
off the surface of the meat.
I'll stick with water. (and I've never had a creosote problem since
that will be the next argument). But y'all can do whatever you want
as long as it makes you happy.
-sw
.
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