usbbqsupply

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 19

6 members and 13 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Page 2 of 5 FirstFirst 1 2 3 4 ... LastLast
Results 11 to 20 of 44
  1. #11
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by mathguy View Post
    just wondering: what is the normal temp range on a BWS?
    All BWS units are designed to run from 200 -250 and will do so quite steadily. Higher temps can be run steadily as well, but with the use of a Guru, they will run at just about whatever temp you want. If you want to run over 350, it is best to put a foil pan full of sand in the water pan instead of putting water in it.

  2. #12
    Join Date
    Jul 2011
    Location
    Chandler, AZ
    Posts
    368

    Default

    Had very good results using lava rock in the water pan of my Party. A $7.00 bag from Home Depot is just right.
    Mark Crigler

  3. #13
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by jmcrig View Post
    Had very good results using lava rock in the water pan of my Party. A $7.00 bag from Home Depot is just right.
    Lava rock will work Mark, but it isn't much of a heat sink. In other words, when you open the door to tend the meat, there is nothing there to retain heat.

    If you use a hotel pan full of masonry sand, it will hold the heat in well and also prevent excessive grease smoke.

    Just my

  4. #14
    Join Date
    Jul 2011
    Location
    Chandler, AZ
    Posts
    368

    Default

    Quote Originally Posted by SmokyOkie View Post
    Lava rock will work Mark, but it isn't much of a heat sink. In other words, when you open the door to tend the meat, there is nothing there to retain heat.

    If you use a hotel pan full of masonry sand, it will hold the heat in well and also prevent excessive grease smoke.

    Just my
    Yes, you are right, masonry sand will retain more heat. On the other side of the coin, it takes more energy to bring the sand to that point. Not saying lava rock is right for everyone, you have to look at the individual situation. Being in AZ, the ambient temperature is much higher. Also what your personnal pattern of looking/tending the meat. I run a Stoker on mine, I know you're a fan of the other. But in my situation here, the heat lose from openning the upper door has been minnimal tracked by the Stoker on my CPU. And yes, the higher my cook temperature, the greater the heat lose. But most of my cooks are at 225 degrees. And as always, this works for me and my situation.
    I also foil over the lava rock to cut down on any greese smoke and cleaning.

    I think this is 4 cents worth.
    Mark Crigler

  5. #15
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    If you're going to cover them with foil, why bother with the lava rock? Why not just use a foil pan? Better yet, if you're cooking around 225, why not just use what the cooker is designed to use, water?

  6. #16
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    At the end of the day it's his pond Tim. I guess he can throw stones at it any way he wants.

    The sand works well as does the water, but I can imagine the lava rocks covered in foil still does pretty good too ya know.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  7. #17
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Hey Joe, not trying to tell Mark what to do or not do, just wondering why. That's how I learn.

  8. #18
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Yeah Tim, I know how you ya do things. I just didn't want it to sound as if you were criticizing. You ask more questions than a curious 5 yr old .
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  9. #19
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    It's this darned over active brain. thanks for keeping an eye on me Joe!

    Mark, sorry if you thought I was criticizing. that was not my intention.

  10. #20
    Join Date
    Jul 2012
    Posts
    1

    Default smokers

    I am new to this site and already see a lot of folks with the same interests ,I am looking for new smoker and looking at a few different kinds ,1st the backwood ,2nd myrons has one that I like the fully insulated model, I am also interested in a rotisserie model made by a company Nolens has anyone have any feedback on any of these

Page 2 of 5 FirstFirst 1 2 3 4 ... LastLast

Similar Threads

  1. Off to the Backwoods
    By SmokyOkie in forum The Pickle Barrel
    Replies: 9
    Last Post: 10-02-2011, 12:58 PM
  2. Finally got my Backwoods!!!!
    By SmokeyEyes in forum C'mon In & Sit Down
    Replies: 8
    Last Post: 05-25-2010, 10:42 PM
  3. stumps gravity
    By tigman in forum Insulated Charcoal/Wood Smokers
    Replies: 21
    Last Post: 01-07-2009, 11:34 AM
  4. My new Backwoods
    By SmokyOkie in forum Insulated Charcoal/Wood Smokers
    Replies: 9
    Last Post: 06-16-2008, 01:41 PM
  5. Backwoods
    By SmokyOkie in forum Insulated Charcoal/Wood Smokers
    Replies: 4
    Last Post: 03-05-2008, 11:56 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1