cooking with bricks

[Fair-chase]

 I've tried this on the last three smokes,and I think it really helps, really helps when its cold outside.

I used 3 bricks placed on an extra rack on the bottom shelf.

I preheat to 350 and place on bottom rack when i put the meat in this helps the obs get to operating temp alot quicker.

Before bricks when ever I opened the door it would take atleast 30 minutes for the obs to recover. The heat stored in the bricks really cuts down on recovery time .

Also with the extra heat holding mass of the bricks I notice my obs and pid cycling a lot less.

[FLBentRider]

I usually keep one or two foil-wrapped bricks handy for this purpose. I put one under the bisquette runway and one on the V-tray if it will fit.

[West Coast Kansan]

Using the whatever size foil pan that fills the bottom of the bradley filled with hot water also works well and has the capacity to not require changing on a long smoke.   Either way it is a great tip.  :)

[hillbillysmoker]

I use old time flat irons in mine wrapped in foil. Also works well.

[Duster]

I have been useing feild stone stacked in around my water bowl, it seems to work great for me.

[FLBentRider]

It just occurred to me to perhaps use an old cast iron frying pan as a water bowl. It would have higher capacity for spent pucks, and make a great heat-retainer. It could be a problem to empty. Hot and heavy are good combos for some things, but not necessarily cooking....