Thank you to all that suggested putting sand in the water pan. I have a new-to-me 24 inch Smoke Vault and I could not get the temps to stay stable and read the same on 3 thermometers (one on smoker, 2 in meat). Added sand and it made all the difference. Smoked chicken came out perfect!
by Fosbid
6 Comments
Looks delicious! Good job and welcome to the club 🤩
Wait what? What about sand?
So moist sand or dry ?
Like bags of sand!
Can you explain the process of how you used sand?
This post is going to force someone to make smokingcirclejerk