"Zz Yzx" > wrote in message
...
> 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?
>
when I 1st had a wsm did use sand--especially in the winter--seemed to hold
heat a bit better. Since just covered the mt pan with foil to catch the fat.
If you wnat to use sand would recomend about a 1/2 pan covered with
foil--fire may have a tendency to get hotter then you are used to with water

Buzz