Ron Hunter
TVWBB Member
Just before Christmas I did my 1st cool weather cook. Had some problems that I'll ask about later on another post.
Due to these problems (primarily keeping my heat up) I think I'll try a waterless cook next time if the weather is still cool.
Reading thru numerous posts I find a lot of different no-water type cooks. There is sand, the pied-monte method where two water pans are bolted together - there is also one using the clay pot method. Which I think a terra cotta base is placed in top of the pan.
Why is any of this necessary? Just a single pan should block the heat won't it? If an air space or void is needed - why not just foil the pan on bottom then place a foil sheet over the top?
So I guess what I'm asking - 1) what is so great about the different methods and 2) will just using a pan with or without a foil top really make a difference??
Thanks - In the next few days I'll post from my cook log. The 4 butts were great - just had what I think are unique problems.
Due to these problems (primarily keeping my heat up) I think I'll try a waterless cook next time if the weather is still cool.
Reading thru numerous posts I find a lot of different no-water type cooks. There is sand, the pied-monte method where two water pans are bolted together - there is also one using the clay pot method. Which I think a terra cotta base is placed in top of the pan.
Why is any of this necessary? Just a single pan should block the heat won't it? If an air space or void is needed - why not just foil the pan on bottom then place a foil sheet over the top?
So I guess what I'm asking - 1) what is so great about the different methods and 2) will just using a pan with or without a foil top really make a difference??
Thanks - In the next few days I'll post from my cook log. The 4 butts were great - just had what I think are unique problems.