I have a large cabinet, I noticed on a big cook last week that when it's loaded up I don't really need to add water to the pan as all that meat generates plenty of moisture. That was the first time I really loaded it up.
I've seen a couple people post that they fill the built-in pan with sand as a heat sink- do a lot of you do that? Otherwise, any other suggestions?
I'm currently using the top 3 grates, the bottom fourth one seems to be too close to the heat source, but if I do something like this I'm thinking I can use it, and I could use the extra room.
Any and all suggestions are appreciated!
I've seen a couple people post that they fill the built-in pan with sand as a heat sink- do a lot of you do that? Otherwise, any other suggestions?
I'm currently using the top 3 grates, the bottom fourth one seems to be too close to the heat source, but if I do something like this I'm thinking I can use it, and I could use the extra room.
Any and all suggestions are appreciated!