Hi everyone,
I saw on a post this morning on the KC forum that talked briefly about using sand in the WSM for temp control. Have any of you more experienced WSM owners tried this? Sounds like it might be a good idea, especially for long cooks with pork butts. You would still get the temp control but not have to worry with keeping the pan full of water.
I do realize you would lose moisture, but with butts, would there not be enough fat to keep the meat from drying out?
It would also be a good excuse to try out some of those mop recipes that are virtually unneeded when you cook WITH water.
What do you guys think?
Thanks for your input.
I saw on a post this morning on the KC forum that talked briefly about using sand in the WSM for temp control. Have any of you more experienced WSM owners tried this? Sounds like it might be a good idea, especially for long cooks with pork butts. You would still get the temp control but not have to worry with keeping the pan full of water.
I do realize you would lose moisture, but with butts, would there not be enough fat to keep the meat from drying out?
It would also be a good excuse to try out some of those mop recipes that are virtually unneeded when you cook WITH water.
What do you guys think?
Thanks for your input.