Originally posted by Mel:
No water means no mess means less to clean up!!
Mel, that's correct, but, FYI, (and to beat a long since dead horse)....if cooking "dry" at traditional smoking temps, temps will continue to rise for quite a while as the meat loses it's chill and starts getting hot. Of course the fix is to adjust the vents as needed to keep the temp under control, BUT I can't do that without getting out of bed if doing a bbq cook for lunch the next day. With a water pan, I find that temps will stabilize considerably quicker, and stay pretty stabilized. You just need to use good charcoal and take care in how it's packed, lit, and I suggest tapping the ash off the coals (tap the cooker legs) before hitting the sack if using Kingsford or any similiar briquette.
Cooking for supper, and starting the same day, you can cook with a dry pan and a little or lot faster like so many here speak of. You just start closing the vents accordingly to keep the temp under, say 300, or whatever you want. That's what I'm doing today with a brisket flat and pork butt, and while I normally cook brisket like this, it's a change from my usual "235 desired temp low, slow and LONG" overnight pork butt cook. We'll see how it goes.
Oh yeah...I wouldn't use sand for a couple of reasons. If it gets real hot because of a temp spike, it will stay that way for quite a while. On the other hand, if your charcoal starts dying, your temp gauge will be slow to let you know. Also, if you like to be able to lift the whole unit off the base, a pan full of sand will be even heavier than a pan full of water...a lot heavier. I really have no idea why folks use sand. I'll probably eventually try a clay saucer, but I just put a couple layers of foil over the top of the pan if wanting to cook 275+. It's a little clean up, but not a big deal using the water pan as intended for lower cooking temps.
Have fun,
Dave
wsm, otg, ots, smoky joe, uds, char-griller w/sfb