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What has been your experience using sand instead of water in the water pan? How high did you fill it and how did the food come out? I am interested in trying this method on beef roasts. I find the water keeps the sides too moist when I did an eye roast at smoking temperatures.

Been using the Weber rib racks for years and do not like them. I find the sides are not very high and that ribs flop over to the side. Is there a rib rack that has higher sides so spare ribs stay perfectly vertical?