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Old 06-02-2007, 08:47 PM   #1
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I have a "Piedmont Pan" setup with my WSM water pan set above a Brinkmann pan. I haven't used water in many months. I've never had any problem with keeping temperatures down, and I've got a Stoker so maintaining a consistent temperature is no problem. Last weekend I cooked two butts for 16 hours on one fill of lump charcoal (and had some left over) - I don't think I ever got that kind of "mileage" when I was using water in the pan.
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Old 06-02-2007, 08:54 PM   #2
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I have a guru and use only foil in the pan.
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Old 06-02-2007, 09:17 PM   #3
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I used sand in a wsm pan, then switched to a brinkman pan with twice as much sand, then back to a wsm pan. I had trouble getting the temps to stay steady on my cook last night. It would seem to be locked into a temp on minuite and then rise or drop in a big way the next.

I was concerned that the brinkman pan sat to low in the chamber, cutting off the air somehow. This may not be the case at all but I was grasping for straws.

I am going to try the set up you use on my next cook.
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Old 06-03-2007, 06:06 AM   #4
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I used water a couple times, then switched to sand. I've been using sand ever since.
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Old 06-03-2007, 07:18 AM   #5
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Always sand here!
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Old 06-03-2007, 08:13 AM   #6
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Foiled pan with sand then foil over the sand. Works well for me.
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Old 06-03-2007, 09:35 AM   #7
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Sand man...
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Old 06-03-2007, 01:52 PM   #8
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Water so far, guess Ill be trying sand...
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Old 06-03-2007, 02:59 PM   #9
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I use water on low and slow (Brinkman pan if it's an overnighter) and empty foil covered pan on high heat cooks.
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Old 06-03-2007, 04:19 PM   #10
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Sand here. I've made a Piedmont Pan but haven't used it yet. I plan on nothing in the Piedmont Pan.
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