scottm4300
Full Fledged Farker
- Joined
- Mar 1, 2005
- Location
- Maine
Here's another question that I'd liek to get the latest and greatest opinion on - do you use water or sand in your water pan?
I've used exclusively water to this point, on the premise that it added moisture to the process which was good for the meat. But I read a post recently on another site that disputes that - and contends that water or sand mearely act as heat sinks to assist in temperature control.
What's the prevailing wisdom amongst the Brethren.
Thanks!
Scott
I've used exclusively water to this point, on the premise that it added moisture to the process which was good for the meat. But I read a post recently on another site that disputes that - and contends that water or sand mearely act as heat sinks to assist in temperature control.
What's the prevailing wisdom amongst the Brethren.
Thanks!
Scott