....with an even dumber one. What is the sand being used for?

I am new to the forum, and just getting started getting really
interested in real barbecue. I use a charbroil gas grill, 4 burner
model. I know, I know, but my ribs taste great, believe it or not. I
have been slowly smoking them on the grill with lots of hickory, plus a
pretty decent dry rub recipe that I found. Anyway, I am looking for
some good tips, so in addition to the sand question, feel free to add
any. Thanks.

Robert

wrote in message
ups.com...

...with an even dumber one. What is the sand being used for?

Some cookers, notably the WSM and ECB, have pans that are intended to be
filled with water. Many of us fill the pans instead with sand. For
example, I have filled my WSM's pan with sand and then covered it with heavy
duty aluminum foil to keep the drippings out of the sand.

Both water and sand add thermal mass that helps reduce temperature
fluctuations. Sand has the advantage that it doesn't evaporate and
therefore doesn't need to be replenished during a long cook. Also, the sand
provides a greater mass.

I switched from water to sand pretty early on and have never regretted the
decision.