Re: No water in the pan again
- From: hrbrickerNOSPAM@xxxxxxxxxxx
- Date: Sun, 27 Jun 2010 15:22:01 GMT
On 26-Jun-2010, Sqwertz <swertz@xxxxxxxxxxxxxxxx> wrote:
Water seems to make too much humidity and creates creosote.
But if you leave it empty, fat man style, the fat drips into the
pan and burns, making very unpleasant smoke (the reason my smoked
shrimp got all messed up while doing a chicken last week). I
assume the same thing would happen if I filled the pan with
pebbles or sand, just maybe to a lesser degree. True, or untrue?
Assuming you're cooking below the smoke point of grease, the
drippings in a sand filled and foil covered pan, do not get hot enough
to burn.
I saw somebody on a board say that they filled the pan with
crumpled foil, then covered that with a full sheet of foil. I
didn't pay attention to why they did this, but seems like it may
work. The crumpled foil would act as a heatsink from the direct
heat below, allowing the dripping top stay around the same
temperature as the bottom grate.
The crumpled foil reduces any possible air circulation between
the pan and the top layer of foil, thus inhancing the insulation
effect of the space between the pan and the top foil layer. The
crumpled foil also assures that the top foil layer does not
collapse to the bottom of the pan. The top foil layer will thus
maintain temperatue at or close to the actual cooking
temperature in the smoker.
I will not stand for burnt grease smoke (one of the reasons I
don't like most grilled chicken). I don't how people can run with
their water pan empty.
-sw
P.S. TFM® uses no F@#$%^g water pan in his WSM. He cooks
with the meat directly over the coals. (Most of the time) He uses
what's called, "fire control", to keep from burning anything.
--
Brick (Just the facts mam)
.
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