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Masterbuilt lp smoker - Page 2

post #21 of 26

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!

post #22 of 26
Quote:
Originally Posted by SmokeyMose View Post

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.
post #23 of 26
Quote:
Originally Posted by Xray View Post

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

I agree fire brick not wall brick
post #24 of 26
I've been looking at another thread where they're talking about sand. What's a WSM?
post #25 of 26
Quote:
Originally Posted by SmokeyMose View Post

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

Weber Smokey Mountain.
post #26 of 26

texas.gif  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

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