Water/Sand in Offset w/SFB

[ddave]

I had been wondering about the pros and cons of using water or sand so I did a search on the Water vs. Sand topic and found several threads which I read through. I noticed that most of the discussions were about the vertical propane type smokers and the benefit of the water/sand pan was to provide a barrier to direct heat and also act as a heat sink.

When I first started using my SnP, I put a water pan up against the firebox opening since I did not have a baffle yet.



Now that my baffle and tuning plates, which are 1/8" steel, are in place



I am wondering if I need a pan in there at all. I set one on the first tuning plate the last couple of smokes, but got to thinking, I have a barrier to protect the food from direct heat from the firebox and a reasonable heat sink as well.

So my question to you all is . . . do you think I need a water/sand pan at all or should I just skip it?

Thanks for your input.

Dave

 

[cinnamonkc]

DAve,
I have the same mods in place but still use the H2O as it seems to keep the meat moist. I tried without and maybe it was a fluke but I swear I can tell the difference.
KC

 

[dadwith4daughters]

Drowzy, my impression of the pan has always been to regulate heat. With your well-placed tuning plates, my vote would be to go without. Having said that I still use an empty pan to catch the mess I make.