Looking for advice with 22' WSM
A friend and I are using two 22' wsm's. Now that we have been in a few competitions we have noticed a few different ways people are using the water pan. Water/sand/ceramic pieces..
Were looking for advice and understanding of why you would use anything but water??
Were trying our best too compete in kcbs and appreciate any advice but would really like to get schooled by a BBQ OldTimer!...I just respect my elders!