What effect has adding ceramic tile, sand, rocks, etc to smoker have?

[sqwib]

I sleep like a baby with my GOSM running all night long. I have really seen much more consistent temps since I switched to sand in the pan, it will hold 230* all night and all day and I have never spilled it or made a mess, in fact I haven't even moved the pan in months, I keep it covered in foil and use a disposable foil pan on top of it to catch all the drippings.

That's a great idea. I need to try that.

Have you tried pea gravel yet.

I would be a bit nervous sleeping while my GOSM is running all night long, but will take cat naps with the maverick in place.

IT just baffles me that you get more consistent temps and maintain 230° using sand over water.

I could see if you wanted to run the smoker at higher temps like 275-325° then I would think the sand would be better than water at these temps. Or using sand when the outside temps were below 50° or so.

In all fairness I can't say one is better than the other because I haven't used sand as much as water. I am sure each has it's place and one may be better than the other depending on some variables such as the type of smoker, the desired temps, outside temps etc...

I know if I was in the OP's shoes having a 1 quart water pan and doing 14 pound briskets, that I would ditch the water and try finding a substitute media too!

My water pan holds about a gallon so it does not need to be filled too often.

When the temperature drops a bit I will experiment with some different media and see what works best for my GOSM.

 

[s2k9k]

I haven't tried pea gravel, the sand is working fine so I haven't felt the need to switch. I know Eric (forluvofsmoke) uses pea gravel and from reading his posts it works good and he gets real consistent temps with it. Another reason I don't like using water is I like the "dry smoke chamber" method that Eric has been experimenting with, I have gotten very good results with this method. The juiciest pork with an awesome bark I have ever produced.

Here are a couple of threads he has written that explain the "dry smoke chamber" really well:

http://www.smokingmeatforums.com/t/...n-gourmet-w-dry-smoke-chamber-q-view-finished

http://www.smokingmeatforums.com/t/...mmed-butt-wet-dry-smoke-chamber-q-view-method

 

[cabrego]

Thanks for all the input guys. By the way tried sand, I filled my original pan with sand and covered with foil.  I noticed that the pit comes up to temperature much quicker than with water, this is because of the amount of energy it takes to raise the temperature (heat capacity) is about 5 times more for water than sand. It was a windy day and I believe I was battling a sticking propane tank too because I could not get the pit about 215 once with the gas on high.  Normally, when it is blasting on high I am at least 330 and have seen 375.  

Unfortunately I was smoking at my moms house and my spare tank was at my house several hours away so i was not able to trouble shoot the sticking valve until I got home.  When I finally made it home I observed the same temp issue with the original tank but my spare tank worked much better.  I was above 300 without much effort. This goes to show that your propane tanks are not created equal!!  I have no idea how to fix the sticking valve that I assume is part of the tank and not my regulator.

So I did not get to observe much more other than the pit seemed to always come up to temperature much quicker with the sand which was nice.  The sand can be messy guys so beware.  I transported the foiled pan of sand and it made a bit of a mess!!! So pea gravel might be a better compromise.

 

[p3orion]

Also keep in mind if you use sand or any similar thermal mass then you have to heat that thermal mass from ambient temperature every time.... meaning it will take more time and fuel to bring up to temp. With water you have the ability to pre-heat the water either on the stove or via hot tap water, thus bringing your chamber up to temp faster and using less fuel.

I personally use water, and have had no issues, but by all means do try your own experiment and see what works best for you.

Seems to me that you could easily pre-heat the sand in the kitchen as well.  Just pop it in the oven while you're prepping the meat.  Using some solid thermal mass (a brick or slab of granite) might be even easier, with less potential for mess.

One thing on any of these alternate masses though: SEASON them just as you would a new smoker, just in case there's some kind of contaminant present.  Heat the brick, rock, sand, whatever to 100 degrees or so beyond what you plan to normally use, and hold it there for a while.  Anything that could potentially outgas into your meat will be driven off BEFORE you risk a nice shoulder or brisket.

 

[p3orion]

Another reason I don't like using water is I like the "dry smoke chamber" method that Eric has been experimenting with, I have gotten very good results with this method. The juiciest pork with an awesome bark I have ever produced.

Here are a couple of threads he has written that explain the "dry smoke chamber" really well:

http://www.smokingmeatforums.com/t/...n-gourmet-w-dry-smoke-chamber-q-view-finished

http://www.smokingmeatforums.com/t/...mmed-butt-wet-dry-smoke-chamber-q-view-method

Theoretically, the dryer the chamber, the faster that any water wicking out from the interior of the meat will sweat away.  Have you noticed any reduction of the stall time since you switched to a dry chamber? 

 

[linguica]

FYI.........One cubic inch of water will create roughly 1600 cubic inches of steam

 

[smokingjamaican]

What about a mix of pea gravel and water like a sauna ...