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Water and sand - Page 3

post #41 of 55
Quote:
Originally Posted by GITNBY View Post

Appreciate your input.

Regarding the brine: doesn't the brine also serve to allow the smoke to better penetrate?

At least, that's what I have heard?

All meat contains moisture already right? So if that's what makes smoke penetrate it then the meat is already set to go!!!

I smoked a blob of tofu for my fiancée which is wetter than any piece of meat I've smoked and it had less smoke flavor than any meat I smoke!!!
post #42 of 55
Quote:
Originally Posted by GITNBY View Post

Appreciate your input.

Regarding the brine: doesn't the brine also serve to allow the smoke to better penetrate?

At least, that's what I have heard?
No sir, there is no correlation between brining and smoke penetration.
post #43 of 55

Update on using heat sink:

 

Filled water tray with combination of sand and gravel, covered it with foil and placed under bottom rack on MES 30.

 

Smoked a bunch of wings, using wood chips in tray and everything worked out great!

 

Temp stayed solid, only losing 10 degrees when I opened door to rotate racks.

 

However, when I used the AMPS on a brisket, the tray seemed to limit the ability of the AMPS to do it's thing?

 

Almost went out a couple of times?

 

Not sure why, but when I took the tray out, the AMPS worked perfectly!

 

Good smoke came from it for 7 hours.

post #44 of 55

So, does the sand or brick heat sink help keep the box hot, or at least warmer, when you open the door?  Does that help temp recover faster?

post #45 of 55
Quote:
Originally Posted by Chuckles View Post

So, does the sand or brick heat sink help keep the box hot, or at least warmer, when you open the door?  Does that help temp recover faster?

Yes to both questions. The additional these mass also helps stabilize temps in windy wet and cold weather.
post #46 of 55

Man i feel like such an idiot for never thinking about the foil. I always have such a mess after a cook. 

post #47 of 55

Do you use an empty pan or do you put something in it for a heat sink (or water)?  My terracotta pan finally cracked so I picked up some 12 in aluminum deep dish pizza pans.  I know several mini WSM owners have posted that they stopped using terracotta and switched to pie pans, etc., I'm going to smoke some very thick pork chops this Sunday and I'm debating on whether to put sand or bricks in the pan or just use the pan alone as a diffuser. 

post #48 of 55

Do you put your meat directly into foil pans, or foil pan on grate below the meat?  I too am thinking to try meat in the foil pan.  I hate clean up after a smoke the next day.

post #49 of 55

I foil my pan which is always below the meat. I only put water in to lower my temp when it gets too hot. Think I will try the sand though to help stabilize and maintain the temperature. Maybe the sand will absorb the heat on start ups and prevent the temp from rising too high initially. I have found that liquids in the pan do not seem to moisturize the meat.

post #50 of 55
Quote:
Originally Posted by luv2qandgrill View Post

Do you use an empty pan or do you put something in it for a heat sink (or water)?  My terracotta pan finally cracked so I picked up some 12 in aluminum deep dish pizza pans.  I know several mini WSM owners have posted that they stopped using terracotta and switched to pie pans, etc., I'm going to smoke some very thick pork chops this Sunday and I'm debating on whether to put sand or bricks in the pan or just use the pan alone as a diffuser. 

What you put in the water pan really depends on what temp you want to cook at. If I put a brick in my water pan the smoker will run at 250 degrees because of the heat sink properties of the brick.... The empty water pan will act as a heat shield or diffuser , but the smoker will run at 300 or higher.

SO... If you want to cook those thick chops fairly slowly and let them take on some smoke , I would go with the heat sink of your choice. If you want to roast them as if in an oven , then you could go with just the water pan. You could sear them after if you go low and slow or you could sear them first (obviously)
But if you cook them to an IT of around 150 , I don't think you can fail. Good luck.
post #51 of 55

yep its time of the year for me to start thinking about smoking.

 just did a test burn in the hearth she is ready, really not. this was last year but then again i got excited thinking about Butts

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post #52 of 55

How much sand in WSM, water pan? Thanks Dave

post #53 of 55
Quote:
Originally Posted by dave17a View Post

How much sand in WSM, water pan? Thanks Dave
Quote:
Originally Posted by Hambone1950 View Post

I would just fill it 2/3 full or so....no need to make it too hard to handle....that way you can leave a depression in the foil to catch drippings and they won't go all over. grilling_smilie.gif
post #54 of 55
Quote:
Originally Posted by Bama BBQ View Post


Thanks , bama. I didn't even realize this was that same thread. LOL
post #55 of 55

This is a great thread for me.  I thought the MES 30s water pan was for moisture.  Living at a high altitude the cold temperatures have given me problems maintaining temp when I opened the door.  Our "dirt" is merely decomposed granite,  and there are tons of future DG on the property.  I'll pick up a couple chunks for the water pan.

 

What would be wrong with putting unfoiled granite in the bottom pan which now just collects drippings and funnels them out the rear?  I can just throw them awayinstead of cleaning them.

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