I had filled my water pan in my Masterbuilt with sand and it seemed to work ok but when I do something large like ribs or a pork butt that overhangs that pan the overhanging meat gets cooked way faster because of the heat coming around the pan. I was going to try putting a piece of steel in there as a heat shield.
Few questions:
- Should I add the heat shield and keep the pan of sand? I was going to NOT use the pan. Just the heat shield.
- What thickness steel? Do I need something like 1/8" or is something thinner like 22 ga OK just knowing it will warp?
- Cut/drill holes in the shield or leave solid? Wood chunk pan sits on the burner but I dont plan on smoking in this unless it is cold smoking with an Amaz'n product which I figured I can just sit in there. I'm thinking the main use will be to finish pork butts and other large cuts in after the 26'r depletes its snake.
Thanks!
Few questions:
- Should I add the heat shield and keep the pan of sand? I was going to NOT use the pan. Just the heat shield.
- What thickness steel? Do I need something like 1/8" or is something thinner like 22 ga OK just knowing it will warp?
- Cut/drill holes in the shield or leave solid? Wood chunk pan sits on the burner but I dont plan on smoking in this unless it is cold smoking with an Amaz'n product which I figured I can just sit in there. I'm thinking the main use will be to finish pork butts and other large cuts in after the 26'r depletes its snake.
Thanks!
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