Masterbuilt lp smoker

[SmokyMose]

I'm afraid I'm one of those who believes water helps keep the meat from drying out, especially on a long cook. I'll sometimes even add a pan to the bottom shelf so I don't have to add water. If it's a heat sink, wouldn't a couple of bricks or a block of iron do the same thing?

I'll check into it, though!

 

[xray]

I'm afraid I'm one of those who believes water helps keep the meat from drying out, especially on a long cook. I'll sometimes even add a pan to the bottom shelf so I don't have to add water. If it's a heat sink, wouldn't a couple of bricks or a block of iron do the same thing?
I'll check into it, though!

Just be careful with the bricks, use something fire rated for higher temps, otherwise it could explode.

 

[creator savant]

Just be careful with the bricks, use something fire rated for higher temps, otherwise it could explode.

I agree fire brick not wall brick

 

[SmokyMose]

I've been looking at another thread where they're talking about sand. What's a WSM?

 

[xray]

I've been looking at another thread where they're talking about sand. What's a WSM?

Weber Smokey Mountain.

 

[gary s]

  Good evening and welcome to the forum, from a not to hot day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

Gary