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Sand vs Water on the WSM - Test #3 | Mixing Sand and Water
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- เผยแพร่เมื่อ 24 ก.ค. 2017
- In this 3rd test of Sand vs Water on the Weber Smokey Mountain, we mix sand with water. Click "Show More" below for more info.
Watch Tests #1 & #2 here:
• Sand vs Water on the W... (Test #1)
• Sand vs Water on the W... (Test #2)
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You definitely went above and beyond on these tests. All I know is, I keep seeing all these WSM videos, it's making me want one. Thanks for sharing😃
Get one, you'll love it.
The fact that you both came together makes this video awesome. Two of my favorite TH-camrs. NICE!!!
Thanks for the time you put into these side by side trials. Safe travels. Thumbs up.
I know this is an old video, but I'm glad you made the three videos you did I watched all of them and I have a brand new Weber Smokey Mountain and now you saved me from all the trouble of having to go through the testing, great video man keep doing what you're doing it's educational
Excellent video as always! You and JB are my favorite cooks on TH-cam.
Love these weber smokey mountain videos man! Thanks for posting! Cheers!
-Kent
Glad you enjoyed the videos Kent and hopefully you got some great info from these tests. I appreciate you watching!
This was a new one for me mate, i have to say i learnt a lot from this. I used a Weber for the first time on my most recent hunting trip and filmed it for you. I was so impressed mate. I have three weeks of editing to sort out but ill get it up, really mate, i am a convert. Awesome Chicken, Pork and Lamb. Cheers mate. ATB Moose.
Thanks T-Roy for all that you have done to compare the two. Love the videos!!!
I appreciate the feedback Mike!!! Glad you enjoyed this experimenting on the WSM!!! I know I had a lot of fun doing these tests!!!
Great job as usual Troy!! Love the vids!! Thinking of starting my own channel, and you are definitely an inspiration!!
Great video comparisons, thanks for going the extra 3 miles big T!!! Loving the channel, keep up the great work!!!
Thanks Ed, glad you got something out of the video and I appreciate you watching. Cheers!!
Hey thanks for doing these test cooks T-Roy. Another great video. Can't wait for this Thursdays chat. Cheers brother.
Thanks for the support!!! I just subbed to you too! I will be checking out your channel for sure brother! See you Thursday!
Enjoy a well deserved vacation sir!!!!!! You've been putting in work and you deserve it. Have a safe trip and we'll see you you soon!!!
I appreciate your efforts. I've enjoyed the learning experience. Thank you T-Roy!
Thanks for watching Larry! Glad you enjoyed the tests brother!
Great Series! Enjoy the road trip. Traveling is one of my faves for The Good Life.
Thanks brother!!! Yeah, I love road trips too!!! We live in such a beautiful country and I hope to explore all of it someday. Cheers brother!
Hey brother Troy, man I thank ya so much for these tests! Hope you have a great vacation buddy and can't wait to hear all about it when your back.
Glad you enjoyed the test series of videos Rusty. I sure had fun doing the tests. Cheers brother!
Excellent test troy and thanks.... Have a nice day...
Thanks brother, I had fun doing these tests. Glad you enjoyed the series! Hope you have a wonderful week my friend!
Great test! Love the video. Cheers
Hey Troy thanks for another great cook test. Cheers my friend
Thanks for you guys requesting these tests. I had fun doing this series of videos. Cheers back to ya my friend!!!
Great test vid Troy, In below freezing outdoor temps the fuel will last longer with dry sand only. On my WSM only one vent need's to be cracked to hold temp, With less oxygen the fuel should burn for a longer period. I added water to my ceramic briquets once, as it evaporated the dampers had to be reset...
Some years back on a BBQ forum they had a 10 page tread about Water & No water, then someone said he used Bricks in his water pan. Most of the members lived in northern states & Canada, The ones with semi sheltered patios didn't have problems maintaining temps in freezing weather. But others did and had to add fuel to their WSW's to maintain temps around at the 12hr mark...
Lots of the members also competed, at winter comp's the setup area would be in fields or parking lots. Some used hot water heater insulating jackets to help maintain temps & shield their WSW's from the wind. One Rocket surgeon filled his water pan 1/2 full of cement, claiming its thermal mass helped hold cooking temps more stable than sand at comp's on cold windy days & nights...
Take care my Friend & give Karen a hug for me...
Really enjoy your videos. Great presentation and very informative. Keep up the great work for us unwashed amateurs.
Thanks for all your effort on this water-sand test, it couldn't have been more complete. As for me. I'm sticking with water until I get more consistent results. Cheers.
I was happy to do these tests for everyone. I am going to experiment using sand on more cooks since Karen really enjoyed the meat when smoked using sand. I personally still like using water though! LOL
U continue to be my favorite cook on TH-cam. I would love to see a video of how and where you get rid of the water after a cook on the WSM. You never see a video on that! Love ya TRoy.
Ha!!! I will try to remember to show you brother!!! I usually just toss the water over my back fence! LOL
Thanks to you and Phil in Florence I finally found a WSM 22 inch. I also used your code for arbor fab and got me a minion starter. I may get the charcoal basket but I wanna try a brisket first. Keep the content coming..👍👍👍👍
Cheers Troy.. Great 3 phase test. I think I'll stick with the water.. I appreciate you doing all the testing for us and sharing it.. Great job all around..
Thanks for watching Ron. I had fun doing these tests for everyone. I may start using sand in the colder months!
Love watching your videos Troy :D You're so happy and you just seem genuinely nice :) and you make some awesome food, so thank you for this :D
Thank you very much! I appreciate you watching and thanks for the kind words!
T-Roy thanks for the 3 test video as I've always been curious if it made a difference on end product. I really enjoy all your videos. I'm still kind of new to smoking and use a 22" wsm. Thanks again.
I'm glad you enjoyed the tests Chuck. I had fun giving my fans options and showing the results. For fuel efficiency, sand is the way to go. If you need to smoke at temps below 250F, you will need to use water. In the end, the meat was almost identical from either method used. Thanks for watching!
Thank you very much for testing, i really like your vids
Gonna try some ribs with water and sand on my fornetto razzo( basicly the same as WSM)
Looking forward on your next cook
Thx again 👊🍻
Let me know your thoughts on those ribs after you've tested it out!!! I honestly could not tell much of a difference other than it was harder to maintain temps on my WSM when using sand only. And the WSM would not get below 250F using sand only.
Hey brother Troy! Love the test videos! Always love your videos my brother! Great video! Much love Troy! The ribs look great!
Thanks my brother!!! Yeah man, the ribs were delicious!!!
T-ROY COOKS I could almost taste them here in WVA lol!
Really interesting series of tests Troy, looking back before I got my slow n sear for my Weber kettle I used the snake method and fire bricks to stabilise temps on a low and slow cook and that seemed to be more fuel economic, but I get better bark with the slow n sear. Thanks again T.
Thanks for watching David. I am enjoying my Slow 'N Sear too brother!!!
Awesome video as always!
Thank you very much! Glad you enjoyed it. It's time to do some serious cooking!!!
I've thoroughly enjoyed these tests over the last three weeks and I don't even own a WSM. Thanks so much.
Glad I could help a brother out!! I'm thinking you need to get a WSM! I appreciate you watching Big Lew!!!!
T-ROY COOKS Maybe so but I built a UDS a little over a month ago, it'll do for now.
Good stuff Troy 😎
Well done, Troy ! This series is likely the most comprehensive comparison of water vs. sand ever done. Thanks for doing this, I know you went through a lot of trouble to do these tests and I found the results to be both very interesting and informative. I think I'll just stick to using water in the pan on my WSM since I've always had good results while smoking low and slow. As I mentioned in one of your previous videos though, I'll use sand in the pan if I'm cooking at higher temps (275 - 300 +) since it can be difficult to get the higher temps with water in the pan (one thing I love about the WSM though). I like your comments regarding the water in the pan helping to develop better bark and getting more smoke in the meat....something I've never really thought about before but it makes sense to me.
Glad you enjoyed the series brother. I had a lot of fun doing these tests and I actually learned some stuff too!!! It was really hard to keep the temps below 250F when using sand though, so I will stick with water myself.
I have been having troubles with my WSM maintaining temp and a buddy suggested using sand. I thought it would absorb all the heat. Than through Facebook people have suggested watching these tests. I'm finally going to try sand and finally subscribed to your channel, thanks for the tests and the info!
Hey Jeff, it's great to have you join us!!! Using sand is very fuel efficient, but you will need to probably close down two of the bottom vents and keep the third vent barely cracked to maintain 225-250F. At least, that was my experience with it from what I remember.
T-ROY COOKS I will definitely play around with it a bit and find the sweet spot....giggity!
Helped me with my school project! Thank you
good stuff Troy thanks for sharing.
Thanks Jeremy, I had a lot of fun doing these tests for my fans. Cheers brother!
Interesting Troy! I really need to get me a WSM one of these days. I was wondering how it would do with a combination of water and sand, and about the only benefit I can really tell, is just a bit better fuel efficiency over straight up water, perhaps, but just the dry sand did too. Like you said, the WSM is designed to use water, and water is cheaper than sand anyway lol ;) Thanks for the mentions brother, I sure appreciate it!
I'm glad you suggested I try mixing the sand with water Rus. It was fun experimenting on the two WSMs. The only real difference I noticed is that sand gives better fuel efficiency. It is a lot harder to maintain low temps when using sand too! I'm always happy to give my friends shout outs brother!!! When I get back from my trips coming up, I'm going to get with you for a Thursday Chat!!! That will be fun! Cheers brother!
Another great video, many thanks. For me water is the most consistent , and that matters!!! Oh and by the way I'm in Yorkshire ..UK not the warmest of places. T-Roys cooks good!
Hey!!Great Video !!Thank You For Sharing!!!
Thank you very much! Hope you have a fabulous week!
Thanks for doing this brother.. Im gonna stick to water in the drip pan..
Cheers brother!
What's happening my brother Kjetil??? I hope all is well on your end? Yeah, I will continue to use water too. If Karen wants sand, she'll have to get another WSM!!! LOL
Yep all is well here at my corner of Europe.. :-) I'm planning a tour/hike up on the high mountains so i've been kinda busy with that.. I' have 3 weeks of vacation, starting on monday but the mountain are my only plan so far.. And i have to do some maintenance on my house.. Like painting etc.. Owning a house keeps ya busy.. And i do have some good plans to produce some smoking videos..
Anyway; Cheers my brother!
Kjetil
That's fun Troy!
Yeah man, I did have fun doing these tests and also learned some stuff myself, so it was a win-win for all of us!
Cool video again T-Roy Thursday chats are awesome to. 🤙🏼🤙🏼
Thanks very much!!! I appreciate the support!
Loving this video series! Another thing you could experiment is water pan height, I don't have a WSM but a UDS and I find I get the perfect mixture of pros when I have the water pan as high as possible so it provides moisture but is not a raging boil making the cook chamber unnecessarily humid.
I have actually tried that and you are correct! It does keep the meat really moist while not boiling away all of the water. I'm glad you enjoyed the series. It was fun doing some experimenting!!!
Those sure did look good. Wish I was there for this one for sure.
I wish you would have been here too brother James. I really appreciate you letting me borrow your WSM for these tests and hope to see you soon!!!
Great series of tests Troy, awesome!! It's worth noting the sand/water consumed considerably less charcoal, which you could eventually adjust for and save a few bucks. Cheers!!
Yep, I noticed that too. It will really help out using sand in those winter months!
They look amazing T-Roy...I do some sort beef ribs and I think they are pretty much the same...I will try the rub...thank you...
Thanks Johnny, if you do try the rub, just know ahead of time that you don't need to use a ton of it on the meat. It is some fine rub though!!!
Hey T-Roy! Love your videos man. I gotta say you really have inspired a young guy like to take my grilling to a next level! Happy grilling! #texasbbq
Thanks very much Drew!!! That's why I make my videos is to help inspire others to be better cooks and pitmasters. Keep that smoke rollin' brother!!!!
Nice test brother.
Thanks brother!!!! Cheers to ya!!!
I hope you have a wonderful trip troy!
Thank you very much! It should be a fun trip checking out different parts of the US that I have not been to yet.
tks Roy good job
Be safe enjoy your time off and gonna miss the show until you come back.
Awe, thanks much!!! I will still have videos going up hopefully, but I won't be able to respond to comments.
Hi T-Roy, I tried the sand over the weekend on my smaller 18.5 WSM. I was quite impressed, ran a solid 260 for 4 hours with only one vent approx 1/8th open. After the cook it looked like it had only been running for a couple hours. So I will say that fuel savings is a big plus with the sand! Flavor, well that can really go either way, but for some chicken quarters I really don't think that you could tell either way. I will go with the fuel savings and more cooks per bag! However if I wanted to keep the temps down into the 225-250 mark it might have caused an issue trying to get it that low. Thank you for doing these! Ryan
Yep, I agree Ryan. If you want to smoke at temps below 250F, you will need to use water. The sand really does give a lot better fuel efficiency though! Either way, the meat turned out fabulous!
I enjoyed it,thxs.
Great video Troy keep up the good work.can you make a video of some BBQ rib tips. Thanks bro cheers
Thanks for the suggestion John! I will put it on my "To-do" list!!!
It was good of you to take more time for your fans.
I wouldn't be where I am without my fans, so it was a pleasure doing these tests for all of you. I love experimenting!
After watching all 3 tests I feel the sand cooks faster and the meat should be taken off sooner in order to get the same moisture as the water cook. If they are cooked for the same amount of time, the water cook will always be more juicy than the sand cook. Thank you so much for the experiments.
Thanks big brother T Roy! Without trying to mirror the water cook with sand would you just shorten the cook time with sand and maybe they wouldn't be dry at all. Shorten the cook and keep some of the moisture instead of over cooking. You sold me on sand. Brad from Michigan.
I think that Troy, like most other good BBQ cooks, uses the internal temp/tenderness of the meat as his final guage for when to pull it off the pit. Time is only used for a general reference - a guideline for when to begin watching the meat temp/tenderness more closely. That being said, if the temperature in the pit is kept the same, cooking times should be ROUGHLY the same; regardless of substrate, water in the water pan, no water pan, Martian poo in the bottom of the pit, or whatever. The real take-away from this series is that fuel efficiency seems to be somewhat better with sand in the water pan - the other elements of the cook, and the final product, are pretty comparable.
It also appears that, if you use the same vent settings and amount of fuel as you would if you had water in the pan, that the sand-filled pan will make your pit run hotter. THAT WILL decrease your cook time to achieve a certain level of doneness.
Because of your recommendations I went and got myself an 18 inch WSM. This series has helped me decide that the bowl will be a water pan, not a sand pan :)
Nice!!! You are going to love the WSM!!! Cheers to ya!
I keep hearing that the WSM will burn hot the first half dozen cooks. I've got all the vents open wide for the last 6 hours and it hasn't gotten over 230F. Bottom cooking rack is reading 190-ish.
I'd say you got some bad briquettes or something else is going on. If you follow the instructions on my video below, you should be good to go. My WSM did burn hot the first 4-5 cooks until the carbon built up on the inside. th-cam.com/video/PzWw8yEq8qw/w-d-xo.html
Possible. I used store brand briquettes (checked to make sure they didn't have lighter fluid in 'em). For the next cook I'll spring for the good stuff.
Store didnt have kingsford, so i got a bag of Royal Oak brand hardwood lump charcoal. All vents are wide open and its slowly dropping in temp after it was at 225 for about 30 min. Im kinda discouraged :(
you said you didn't spray the meat in previous tests, but james did. not that it matters, but actually in test #1 james sprayed the ribs with apple juice and apple vinegar mix at about the 5 min mark. again, its not a big deal. it makes for better ribs, honestly. my question is have you ever tried apple juice in the pan? use some apple wood as well. puts a nice, very delicate sweet taste on the meat, especially chicken. my family loves it! great video series brother. very informative! 🤙👍
Thanks brother
My man Dr. Troy! I agree with your findings Professor of BBQ.
Yeah, I think you'll find that little trick with the Wood Chucks I suggested will put more smoke on the meat before it reaches 140 F. internally. It seems to give it just a little more smoke flavor, and a prettier more pronounced Smoke Ring coming from the wood chunks themselves, otherwise I think most of your smoke ring comes from the charcoal. But you know... its the "Art of BBQ", and what works best for you is the way to roll brother.
I'm almost like JB... rolling with my pan loaded 2/3 the way with Lava Rocks most of the time, and I'll add a small pan of water on my bottom grate... because what you say is right on, you get a nicer bark with the extra humidity in the cooking chamber. If I don't have room for a pan of water, I'm Spritzing a lot. Now on real hot days, and doing a Brisket at 235'ish, then I'll roll with water in the water pan because it can be hard keeping my WSM's temperature down as low as 225/235. On really hot days (98 degrees or more), it's hard keeping it my 18.5" WSM even at 250 F. without water.
All my best my friend... give my best to Miss Karen, and I wish you safe Travels. And hey... its good you're not bring a lap-top, everyone need to 'Unplug' every now and then. Enjoy!
All of that is great advice George!!! I appreciate all of your feedback and thanks for the support brother. Yes, I do need to unplug for a bit, but I will be back good as new!!! LOL
u gotta try peach cider on those ribs... in water pan and as mist to keep them moist ... awesum demo...
Wow u really did well
Brilliant
So good very good
Troy-
First off, thanks from a fellow Texan for your videos.
As a 1 time WSM user pro, I have read that the only difference between sand and water should be the charcoal used or how long you can smoke with your fuel. Conclusions below.
Of course all the rest being the same. Water uses up heat (boiling) and sand is supposed to hold heat, like properties of ceramic.
Water does not add moisture to meat, but will help in keeping temps down. And like you said, the bark with not be as firm.
Sand holds heat better, so it helps burn hotter, but controlling vents should equal out. Closing vents preserves fuel.
I am not sure what water and sand did for use of fuel, but it did appear that the sand and water had more useable coals left, in your video. I am thinking some traits from both water and sand, maybe a good mix?
Correct me if I am wrong. JB provided some of my info. He seems to like burning hotter with no water. The rest I put together with my thoughts on the subject, I did not self test.
I am from SA TX, so I do have some inherited skills.... lol
You know tTroy, looking at some of the comments down below, you can tell the true BBQer's from the amateurs and habitual complainers.....Troy did this for the sake of us viewers to make an alternate decision on how we might try something different.........He is giving us options......take it for what it is folks......if you dont want to learn than keep doing it your way....
Well said Jay Bird!!! I appreciate you having my back brother!
Hi, Troy. Another great video as always. What's your #1 favorite BBQ flavor? Have a good day, good buddy.
Thanks Byron!!! I answer that question on an upcoming chat, so stay tuned buddy!
Another awesome video. I'm not like Ms. Karen - I may like the meat from the sand better. I plan on trying it this weekend. Thanks T-Roy.
Is there any difference between the two bottles of sauce? I'm in New Zealand and you can only get the orange colored one here...
I like the testing videos. Much appreciated. My only issue with the wet sand was that you were going to lose the radiant heat from the dry sand and lose some water moisture from the sand hanging on to it. T-Roy, did you notice the smoker with the sand and water was far less humid than the smoker with water only? Thats probably why it dried out some. Water was trapped in the sand and wasn't evaporating enough. Ill test it out and let you know. Thanks for the vid.
Glad you enjoyed these tests Jay. I thought that the meat on both smokers turned out pretty equal. The meat on my WSM with sand & water may have dried out just a bit more, but it was negligible.
Hey T-Roy, late request here but I am really curious if you could do another test with the minion method vs pre-burned coals to see if there's a difference in taste. I've always been curious about this since the minion method is constantly burning new fuel and giving off that smoke that you don't want on your food, although in a much smaller scale.
Yeah I was wondering the same.... the ribs definitely looked burnt..... I like my coals to really be burning clean ...... if I need more I just fill up my chimney until they are all the way burning...... I get the menian burns longer but definitely some dirty smoke
I noticed Jame's weber smokey mountain didn't have a second charcoal grate set up perpendicular to the standard grate. This could have had some impact with the amount of coals at the end. But I won't ask for another test! Great video!
Wow, I hadn't thought of that Matt? Great eye brother!!! Yeah, I'm not going to do any more testing of this sort on the WSM. I need to do some cooking on my other smokers for a bit. Thanks for watching brother!
Very interesting test T-Roy. Good Idea having Karen get her own WSM !! Kind of like the time I got my wife a fishing boat for her birthday :)
Ah, you caught on to what I was really saying!!! LOL Thanks for watching!
Thanks for making all these great videos. I've learned a lot from you. Definitely upped my game
Hi, Tried both sand and water methods found the sand method less moist than the water method, wonder if this method will produce a less moist but not dry result. As always a pleasure to watch.
Give it a shot Pete. Experimenting is fun brother!!! I appreciate you watching!
Thanks for the video Troy! Interesting test mixing the 2. I have a question about the wire you used to attach your 2 charcoal grates. Is the wire anything special? Heat resistant or plain steel wire? Thanks for the help brother!
Great question!!! I had some leftover copper wire laying around in my garage and used single strands of it to tie the grates together.
Hey Troy, since you've been to New Mexico lately and heading back, Red or Green chile?
Troy, thanx for another great video. When I use sand after 2-3 hours my temp starts climbing. With water its always rock steady. Did you have this problem or did temps hold steady for you? Thanx again.
I found that I did have to adjust the vents more often when using sand. It is much easier to maintain temps when using the water. I appreciate you watching!
When I put water in my water pan - i cant get a bark - the food ends up being steamed- soggy and dripping with moisture, no bark. Is it because of ambient humidity? Or am I doing something wrong? I've been using sand because it does seem to help me regulate the temps- i guess the thermal mass.
I have a BBQ Guru on my WSM. I want to add wood chunks throughout my cook. Will using just the Guru be enough air flow for the wood?
Yes, the Guru will provide enough air flow for your wood.
Can i have clean smoke from wsm?
And what is a clean smoke
Will you try a cook with no pan at all?
Does the test really count if Karen isn't there? Just kidding Troy; I trust you man. I really appreciate that you did this three times, and I'm going to stay with water. I remember that the smoke ring wasn't as prominent on the first sand cook, so I'm standing pat. Southern Illinois - not to be confused with anything near Chicago.
After all that……………Your thoughts on complete combustion of wood in a stick burner, and incomplete combustion of charcoal in a WSM?
Would Ribs cooked in the Yoder, for the same time and same temp, be as dark as they were in the WSM? Just throwing it out there.
Maybe a question for the thursday chat??? Thanks for all your hard work with this comparison cook! \m/
That would be a fantastic test!!! I appreciate the suggestion brother!!
Talk about your gloves. Those look nice. I've got a pair of welding gloves I bought off amazon, but the fingers are a little short and tight. Affects the dexterity.
I will try to remember to show them off more for ya Kyle. I picked them up at my local Home Depot for about $25. They are welders gloves, all leather, made by Lincoln.
You are awesome, between you and Malcom Reed I can't get off TH-cam.
What size should i get
The one from the water smoker looks more tender as you bite it. Good job.
Yes, it was slightly more tender, but both had about the same juiciness. I'd call it even. Thanks for watching!
What if you add sand to the water??
I've had my WSM for about 5 years, and mine looks like your brother's. What do you use to keep your cooker looking so pretty... Turtle Wax?
I just hose it down. Once in a while, I’ll hit it with Windex.
@@TROYCOOKS Sure looks pretty. I was just pulling you leg about the Turtle Wax 👌
Thanks Troy, I'm thinking that I'll just stick to water. These tests were really useful for me so thanks for sharing them.
Glad you enjoyed the test series brother!!! Keep that smoke rollin'!!!
This may be stupid..but can you show how you line your pan? I have the 18 inch so the pan is deeper and more dome shape.
I've got the 18" WSM and line my water pan with 1 square piece from a heavy duty 18" wide roll of aluminum foil. Found it just covers it completely. Hope this helps.
I did show me lining the pan with foil over the sand in the 2nd test video? Are you wanting me to show you lining the pan without water or sand in the pan? It's really the same method. I use heavy duty foil and I like to use the wide roll which is 24 inches I think?
Awesome TRoy save me a plate brother
LMAO 😂 I literally just asked on the other video lololol .. the Internet is evil 🔥
My personal opinion if there was any difference in moisture and tenderness of the meat it would be minimal but I say the water in the WSM would have better results
I'm with ya brother!!! There was very slight difference between the sand vs water other than sand was able to be more fuel efficient. I think I will stick with water so I can cook at lower temps.
Looks like Canada and England has the same Worcestershire sauce bottles :)
That "England" bottle of Lea and Perrins looks an awful lot like what we have in Canada too!
Boy, the test looks even-steven, I dont think the sand made any difference other thn at the end when the water level went below the level of the sand, but thats just guessing.......Looks like to me the water would be the way to go....and less messy without the sand.......but I am game for any idea when it comes to BBQ.....
The difference is very minimal between the two methods, but sand does save you from using so much charcoal which will save money in the long run.
really by these tests....it all depends on what the person wants to do as a preference.
Yep, you are correct Philo. I will say though that if you plan on cooking at temps below 250F, you will need to use water in the pan.
👍🏾👍🏾👍🏾👍🏾