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beakerello



Joined: 27 Oct 2007
Posts: 15
Location: Denison, Texas

PostPosted: Wed Nov 07 07 9:25 am    Post subject: Sand Reply with quote

I'm thinking of putting a couple of inches of a white beach sand or something similiar in the bottom of my smoke chamber to ease in clean up and hopefully retain a little heat in the process. What are some of your all thoughts?
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SIMPLE Q
BBQ Pro


Joined: 13 Jun 2007
Posts: 683
Location: Three Points, TN

PostPosted: Wed Nov 07 07 9:39 am    Post subject: Reply with quote

I would be afraid of the grit factor. will the bottom of the smoker hold water?? I used to put water in my "silver smoker" offset. It worked quite well

Steve H
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texanx5
BBQ Fan


Joined: 26 Feb 2007
Posts: 301
Location: Zachary, LA

PostPosted: Wed Nov 07 07 9:55 am    Post subject: Reply with quote

I've had several folk tell me that they do that very thing all the time and it works great. I've not tried it but may some day on my WSM not really needed on my Stumps. However I did have a fellow Stump owner tell me he adds a few inches in his all the time when cooking whole hogs.
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DDG

old Smokey
WSM a.k.a. Weber Smokey Mountain
Stumps Smoker (custom mobile unit with a Stretch and sw42x6 offset)
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Harry Nutczak
BBQ All Star


Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Wed Nov 07 07 3:17 pm    Post subject: Reply with quote

How about foil? it peels out nicley and keeps the huge mung from sticking to the bottom.

I would be concerned with sand clogging my grease drain, and also holding the grease leading to a flash fire when the door is opened.
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JamesB
BBQ Super Pro


Joined: 19 Oct 2005
Posts: 2406
Location: Irving, Tx

PostPosted: Wed Nov 07 07 3:43 pm    Post subject: Reply with quote

I use washed play ground sand in my WSM pan. Cover it with a couple of layers of HD foil... no fuss no muss... After the cook, remove and throw away.

No idea about it's viability in other types of cookers... I don't use water or sand in my offsets.

James.
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