John H wrote:
On Sat, 27 Nov 2010 21:32:36 -0500, L wrote:


John H wrote:

On Fri, 26 Nov 2010 22:11:35 -0500, L wrote:



John H wrote:


On Fri, 26 Nov 2010 11:19:19 -0500,
wrote:




On Fri, 26 Nov 2010 09:28:13 -0500, wrote:




Liberals don't want you profiling. They do it all the time. It's called "sizing up" the opponent. The thing is when they make a mistake, they never admit they were wrong. Check out Krause, Deplume, Jps, Donny etc. You'll see what I mean.



Knock it off. Seriously.



Hope your Thanksgiving went well! My rotisserie turkey was spectacular. Just
wish I could do one bigger than 15 lbs, 'cause there's not enough leftovers for
another meal. This year I put the ham on a water smoker for about four hours.
Wow. What a great flavor.



I have a WSM and the water pan is just a messy heat-sink. I use mine a
lot for other meats and have learned that filling it with clean sand and
covering that with foil does the same job - maybe better, without the
need to watch the water and clean the pan later.


Normally, the water pan lasts for about six hours before needing a refill. I use
it to add flavor to whatever I'm smokings, unless it's fish. With fish I just
use water.

A decent sized turkey will take about ten hours to smoke, so I usually have to
add water (or wine, etc) only once or twice.


Water, and especially wine, are a waste. Try it both ways. I was
skeptical, too! I use sand sealed with foil to keep the grease out.

It's easier and better!

OK, the purpose of the water, etc, is to add moisture and flavor to the process.
What is the purpose of the sand, other than soaking up the drippings?

The wine is not a waste! It's a perfectly acceptable means of disposing of a
****ty rred wine someone gave you!

The water pan is more of a heat-sink. It really doesn't add moisture to
smoked food. Sand is a better heat-sink and is covered with foil that
you discard after cooking so you can reuse the sand. The wine? Sure,
pour it in and thank Aunt Martha for the nice gift!