Water or sand?

[coltsaholic]

I've heard both are good, but which one is better. I've heard water can make the smoke not adhere to the meat as well, but that sand can't regulate temp as well. What do you think?

 

[fwismoker]

Actually smoke adheres better in a moist environment, moisture adds tackiness to meat and the smoke sticks better.... Sand acts as a mass, absorbs heat and can help stabilize temps, water boils at 212 and the steam produced also helps regulate temps but at lower and slow temps.    WSM's are a great example of how the water can help regulate the pit temp for low and slow even though some like to do sand.  

 

[coltsaholic]

Thanks for the info

 

[fwismoker]

The other thing you want to consider when deciding water pan or not is what kind of bark you want... water tends to give a soft bark while dry will give you the harder bark.     

 

[jarjarchef]

I find I get better fuel consumption with sand then with water. The sand will hold its temp better and takes less to keep it there. Water will keep your environment moist and the temp lower, but when or if the water evaporates out you can see some very high temp spikes and possible flash grease fires in the water pan if not careful. You are also have to work your fire very hard to keep the temp at the cooking range due to the extra moisture.

It really comes down to personal preference. Try both ways and see what you prefer. Testing is so much fun, you get to eat the results!!!!

 

[fwismoker]

^^^ This on the temp spikes if the water pan dries up.

Here is some helpful info.

Water pans.  Water pans are not for making gravy.

1) Water in the pan absorbs heat and never rises above 212°F. This helps you keep the temp down to 225°F, a temp I recommend you learn to hit with regularity.

2) Water helps stabilize the temp in the cooker and minimize fluctuations because water temp takes longer to rise and fall than air.

3) A water pan can block direct flame when you need to cook with indirect heat.

4) Water vapor mixes with combustion gasses to improve the flavor.

5) Water vapor condenses on the meat and makes it "sticky" allowing more smoke to adhere.

6) The pan can add humidity to the atmosphere in the cooker to help keep the oven from drying out your food. This can vary significantly depending on the design of the cooker. If you place a water pan a few inches below the meat in a pellet cooker, the water does not get very hot, and it will have little effect. In an offset or bullet smoker, with the water pan directly above the coals, it can make a significant difference in how much water evaporates from within the meat and how moist the meat will be.

7) The humidity keeps the meat moister and that slows cooking as the moist surface evaporates and cools the meat. This allows more time for connective tissues and fats to melt.

Try to use only hot water. Cold water will cool your oven down a lot and should only be used if you are running hot and need to cool it down. And fill the pan to just below the lid so you don't have to keep opening the lid to refill. Put it above the hottest place in your cooker so more water will evaporate.
[h2]What goes in the water pan?[/h2]
Pitmasters argue over what should go in the water pan.  Some say sand should go in the pan, some say beer, wine, apple juice, onions, spices and herbs, you name it. What works best?

There's a reason it is called a water pan.

Some folks like to put sand, dirt, gravel, or terra cotta in the water pan. They do nothing for the humidity, or for the flavor. They may help stabilize fluctuations, but will not keep the temp down like water. Water will not go over 212°F. Sand and other solids will heat up to whatever the oven temp is. So if you have a charcoal bullet smoker or a gas smoker that tends to run hot, say 250°F, but you want to be at 225°F, then water will help you keep it down. Eventually the sand will warm to 250°F.

 

[concordeer]

I recently tried lava rocks in my water pan and boy did that make the difference! i get 50-60 degrees hotter and i burn through way less charcoals.

 

[tamarockstar88]

I mostly use water but sometimes I add some apple juice, or beer, if I have stems from herbs or scraps from onions/ garlic I also throw them in. I just figure if you're using water why not add some flavor to it? If you add juice or other liquids you have to keep an eye on them they can evaporate quicker, burn or stick on the pan which could leave some unpleasant flavors not to mention a sticky mess to clean up. If I use other liquids I don't think I add more than 40 - 50 % than the water for just that reason. I'm going to be doing some experimenting with sand but not putting it directly in the water pan. I use a hotel pan for the water so I may just get another one and try filling it with sand to put in to retain some heat.

 

[fpnmf]

Click on the link and discover lots of reading about this topic...

http://www.smokingmeatforums.com/newsearch?search=Water+or+sand

Should you decide to use sand..use a coarse grade sand NOT play sand...

http://safemama.com/2009/05/18/faq-whats-the-deal-with-play-sand/

I have a terra cotta pot saucer in my wsm so..I run it dry and it makes great food..

    Craig

 

[oldschoolbbq]

IMHO, some Fire Brick would do also. Then when the stinky Sand gets out of hand and the flies are procreating in the Smoker , you can take the Brick out and clean it and the neighbors won't get Pi$$ed and say you brought flies to the neighborhood.

Take then to the carwash and do then as you do the car(Before hand would be best) them wash it off the car. I feel they have more ballast as they are Denser and will how off a spike and help reduse the fuel usage.

Just a thought.