Not trying to seem like the clueless new guy, but I am.
Background- I love BBQ, but have only been grilling up to now. Hope to have a WSM within 2 weeks, since if I don't get one for my birthday I'll just buy it myself.
I've read lots on this web page plus the big KC BBQ Forum. I have definitely been convinced to get the WSM even though I started out looking for an electric or propane smoker.
So here's the heretical question: Water in the sand pan?
The issue of the stabilizing effect of sand has been discussed and it appears (contrary to what I would have thought) that it works very well. The next question whether you also want some moisture. If so, how about using the big water pan 2/3 full of sand, topped off with water. That would probably give a gallon of water which would steam off in the first few hours of cooking. Then don't bother adding more. My thought is the benefits of water without the extra tending.
Am I crazy or just ignorant?
Thanks,
Background- I love BBQ, but have only been grilling up to now. Hope to have a WSM within 2 weeks, since if I don't get one for my birthday I'll just buy it myself.
I've read lots on this web page plus the big KC BBQ Forum. I have definitely been convinced to get the WSM even though I started out looking for an electric or propane smoker.
So here's the heretical question: Water in the sand pan?
The issue of the stabilizing effect of sand has been discussed and it appears (contrary to what I would have thought) that it works very well. The next question whether you also want some moisture. If so, how about using the big water pan 2/3 full of sand, topped off with water. That would probably give a gallon of water which would steam off in the first few hours of cooking. Then don't bother adding more. My thought is the benefits of water without the extra tending.
Am I crazy or just ignorant?
Thanks,