Hi;

Friday, I'm going to bbq a pork shoulder and a small spatchcocked
turkey in my WSMC. I'm going to try using sand in the water tray,
after reading about the technique in this NG.

I have questions though:

How much sand? Fill the water tray?

How long does it take to heat up to and equilibrate at cooking
temperature?

Anything esle I need to know?

THanks a heap.
-Zz