Sand vs Water

Dr. BBQ

Thanks for taking our questions. In an earlier answer you indicated a strong preference for sand as a heat sink rather than water. However, you did mention having received a perfect score on a brisket using water on one occasion. Would you mind giving some of your reasons for preferring sand. That has been a frequent topic on this board.

Thanks,

Paul

The perfect score brisket was before anyone thought of using sand.

I have cooked extensively on a Jedmaster and now a Big Green Egg. They are both similar to the WSM without water. I like the way they cook, so why change. I also think the water impedes the bark, and may even wash too much smoke out of the air.