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Old 07-12-2006, 04:27 PM   #1
ddog27
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Smile Water VS Sand

Ok I know that this has probably been discussed several times. My primary smoker is a WSM. When I use my WSM I put water in the water pan. I have read where many others use sand in the water pan. Can you tell me what the advantages are to using sand in your water pan? Does your meat come out moist without the steam from the water? Please let me know all of the pros and cons of sand verses water. Thanks!
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Old 07-12-2006, 04:49 PM   #2
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Here we go again... happy reading...

http://www.bbq-brethren.com/forum/sh...highlight=sand

http://www.bbq-brethren.com/forum/sh...highlight=sand

And there's probably a whole lot more imbedded in other threads.
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Old 07-12-2006, 05:55 PM   #3
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Quote:
Originally Posted by tommykendall
Here we go again... happy reading...

http://www.bbq-brethren.com/forum/sh...highlight=sand

http://www.bbq-brethren.com/forum/sh...highlight=sand

And there's probably a whole lot more imbedded in other threads.
I never saw those threads, they are quite entertaining!
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Old 07-12-2006, 09:09 PM   #4
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Quote:
Does your meat come out moist without the steam
Although there may be some marginal benefit to a moister cooking environment, that is not the purpose of the water. The water serves as a thermal buffer to provide indirect cooking temps in a confined space.
The same effect can be had with sand or nothing at all in the "water" pan.

Moist Q comes from proper preparation and not overcooking. It does not come from steam from a waterpan.

Just trying to save you from developing an erroneous preconcieved notion about the effect of moisture in the cooking environment.
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Old 07-13-2006, 04:09 PM   #5
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Talking It's called the water pan for a reason!

If the old master pit builders and Qer's wanted to use sand, it would be called a "sand" pan.
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Old 07-13-2006, 04:24 PM   #6
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Quote:
Originally Posted by BigAl
If the old master pit builders and Qer's wanted to use sand, it would be called a "sand" pan.
Welcome back (again) Big Guy--been missing you.

I can't remember--do you have a WSM??
If so, ever test it with sand or just nothing in the pan?
Just curious.

TIM
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Old 07-13-2006, 04:32 PM   #7
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Quote:
Originally Posted by The_Kapn
Welcome back (again) Big Guy--been missing you.

I can't remember--do you have a WSM??
If so, ever test it with sand or just nothing in the pan?
Just curious.

TIM
No WSM, and since the air is very dry here, I need as much moisture as I can get, for Briskets here, I have used an extra water pan right on top (on grates) of the fire basket.
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Old 07-13-2006, 04:54 PM   #8
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Quote:
Originally Posted by BigAl
No WSM, and since the air is very dry here, I need as much moisture as I can get, for Briskets here, I have used an extra water pan right on top (on grates) of the fire basket.
Al--thanks. That puts your statement into context.

Down here in the "flatlands", I have cooked on WSM with water, sand, and dry.
Dry yields a quality product with lots of moisture and a pleasing bark.
I go only by results, and since I get great results with a dry pan, that is the way I cook.
The ease of cleanup etc is just a bonus. I would be glad to clean up the mess if it added anything to the end product.

On a side note--I do not use a pan of any type in the Dera. Exact same reason as above. Excellent moist product and that is what I am after.

All this may change in the rarified atmosphere at 7000 ft or so where you live, for sure

TIM

ps- How's your wood supply????
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Old 07-13-2006, 07:57 PM   #9
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No water for me either. Don't use it in the barrel or the chargriller and mine comes out moist. Must be the injection...
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Old 07-13-2006, 08:07 PM   #10
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Not to beat a dead horse, but, wow, I'm trying to recollect a few technical threads, by Mark and others, that went along the lines of:

Water, as a heat sink, can only become a heat sink under the meat to 212*. Anything more is burned off in the form of steam, and therefore the "heat sink" remains approx. 212*

Sand, on the other hand, can heat to much higher temperatures, therefore the "heat sink" when using sand can result in a much higher heat under your meat.

I cannot pinpoint the numerous threads on this, but I know I read it here
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Old 07-13-2006, 08:44 PM   #11
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Anybody ever try kitty litter?
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Old 07-13-2006, 08:53 PM   #12
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empty pan, foiled for clean up.

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Old 07-13-2006, 10:18 PM   #13
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Quote:
Originally Posted by parrothead
Anybody ever try kitty litter?
Here's the real definitive answer on water pan contents, per the archives:

http://www.bbq-brethren.com/forum/sh...r+pan+contents
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Old 07-14-2006, 09:34 AM   #14
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sand in the wsm..although i am gonna try that empty pan covered with foil just to see..im all about eliminating steps..
i really dont think water adds anything to the meat or contributes to a moister end product
also, all this pouring of juices, booze and stuff in the pan dont add a thing to the end product either IMO
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Old 07-14-2006, 10:20 AM   #15
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Quote:
Originally Posted by billm
sand in the wsm..although i am gonna try that empty pan covered with foil just to see..im all about eliminating steps..
i really dont think water adds anything to the meat or contributes to a moister end product
also, all this pouring of juices, booze and stuff in the pan dont add a thing to the end product either IMO
I agree with Billm. I made enough mods to my Pro that the original water pan I installed had to be elimanted. I had tried water, w/spices, & w/beer. I'm at 5000' in high desert. I don't think I ever noticed a difference between water, no water. It's nice not having to maintain, and later clean the water pan out.
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