Sand versus Water?

[Sam Ha11]

So, in my current WSM, I've got a deep water pan. I've been using it as advertised with some Hot water when I start the BBQ rolling. However, I've seen discussions mentioning sand instead of water. While I can see the heat retention properties being a bonus, not to mention easier clean up, would that mean the meat has less moisture in the smoker while it's cooking? Would the meat tend to come out drier if I used sand instead of water? Could a mix of sand and water be used and see any kind of difference?

[BluDawg]

using a water pan does not add any moisture to the meat and has no effect on whether it is moist & juicy, everything that meat needs is already in it you just need to unlock it. Sand has advantages over water in that t don't need to be replenished, ease of clean up, it also holds heat better so you use less fuel.

[limey]

Used the bottom of a pot -terra cotta. I wrapped it in foil and used instead of water and sand. Worked out great on the WSM22.

[k.a.m.]

As Dawg said the water is nothing more than a heat sink. With that being said it is a much more efficient heat sink than sand. During a long cook once the sand heats up your temps can become unstable this is my experience with using it. In my opinion the clay saucer is better than the sand because it gets stable quicker than the pan of sand. I personally prefer water in my WSM's. In the 22.5" I can go an entire 12 to 14 hour cook running between 250° and 275° on one pan. I foil my pans so clean up is a snap.
I hope this helps.

[RLTXBBQ]

I prefer the water

[jtilk]

What the heck... just got with wet sand in the bottom of a clay pot....

[Scott P]

I always threw a layer of foil on the pan and filled it with water. I bought a Stoker last year and now the pan just gets foil.

[DATsBBQ]

Back in my WSM days, I used 3 fire-bricks each wrapped in foil in the water pan. They are thinner than regular bricks and sold at any place that sells wood stoves. I filled the gaps with balled up foil then put three layers of heavy duty foil across the top of the pan. After a cook, just peel off the top layer and replace. Easy cleanup. Great source for "thermal mass" to prevent radical swings in temp (like when all the water boils out of the pan). Should you have to get access to the fire ring from the top during a cook, no danger of getting scalded by boiling water. And the bricks are only a buck or two each.

Sand will eventually turn into a brick and be hard to remove.

[3 star redneck]

Our R&O Verticals we prefer you to use water or some other liquid.....sand has to many negative factors on the way the pit is designed to work.....and Im Assuming Pitmaker's are the same way......