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  1. #1
    Join Date
    Jan 2008
    Location
    Just South of Atlanta
    Posts
    49

    Default Water, sand or nothin?

    I have the pan of my Weber Smokey Mountain filled with sand and covered with foil. How 'bout you?

  2. #2
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    I'd say your ahead of the game, sand is the way to go!!
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  3. #3
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Quote Originally Posted by Bbq Bubba View Post
    I'd say your ahead of the game, sand is the way to go!!
    That doesn't make for much of a discussion bubba. At least put up a fight before you agree.

    I say water, cuz I can. Sand is better though. c@
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  4. #4
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Last smoke I changed the GOSM gasser to sand. Worked great, I like it.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  5. #5
    Join Date
    Jan 2008
    Location
    Clinton, MO
    Posts
    158

    Default

    Quote Originally Posted by Red Apple Guy View Post
    I have the pan of my Weber Smokey Mountain filled with sand and covered with foil. How 'bout you?
    I use sand, water, and sometimes nothing at all in my WSM. It depends on what I am cooking and the ambient conditions.
    Chad

    "I care not what others think of what I do, but I care very much about what I think of what I do. That is character." T.R.
    __________________________________________________ _____________

    BDS-Jumbo Model 2743

    WSM- Weber Smokey Mountain w/ mods

    Weber Performer

    GOSM Big Block 36" gasser

  6. #6
    Join Date
    Jan 2008
    Location
    Panama City, Florida
    Posts
    90

    Default

    Water. No good reason. Freezing isn't a problem here, and that steam looks like it might do some good. It just works for me.
    Steve

    Note:This post may contain misspellings, grammatical errors, disorganized sentence structure, misquotes, and may entirely lack a coherent theme. These elements are natural to the process of writing, and will only add to the overall beauty of the post.

    GOSM 3405BGW - highly modified
    CharBroil Commercial grille - moderately modified
    Weber Smokie Joe - slightly modified

  7. #7
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    No WSM here, but I use water in my kettle if I need a heatsink.

    Just to muddy the waters even more, I've heard folks use clay flowerpot bases in their WSMs and ECBs.
    Rob - TX Sandman
    Plank Owner, TQJ

  8. #8
    Join Date
    Jan 2008
    Location
    Richmond,VA
    Posts
    168

    Default

    Have been using water in the ECB's for a couple of years. No problems with it. Might give the sand a try though
    Alan

    Lang Mobile 48
    Char-broil Silver smoker w/mods
    Char Griller Smoke'n Pro w/mods
    ECB w/mods
    ECB
    Phoenix Gas grill

  9. #9
    Join Date
    Jan 2008
    Location
    Irving, Tx
    Posts
    633

    Default

    I used water in the pan of my WSM for one cook only... the very first one on it. It produced a soggy bark on the brisket I cooked that day and I switched to sand the very next cook. That was several years go and the soggy bark could have been caused by something else, but I've been using sand every since.

    James.

  10. #10
    Join Date
    Jan 2008
    Location
    Frisco, TX
    Posts
    115

    Default

    Currently sand. As soon as I remember when I am at a hw store will get a couple clay saucers to give a try.
    Mike

    Weber Smokey Mountain
    Weber 22" Performer
    Weber 18" One Touch
    UDS
    Thermapen, ET73, Polder, 2 Accu-Rite

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