I've just recently moved over from water in the pan to sand in the pan.
There's been no discernable difference where the moisture of the meat is
concerned. From what I understand, the water is there as a temperature
buffer, not as a mosturizer. I also found that with going to sand - I get
better heat control than with H2o. Covering the sand with a bit of
aluminium foil (I use a vertical) also keeps the water pan a lot cleaner.
Plus I don't have to worry about 'drying' out and having the smoker temp get
out of control.

I imagine you could use rock or bricks, quarry tile, ceramic briquettes -
anything that will absorb and hold on to heat for a while.

Cheers,

-a.


> wrote in message
...
> I thought I would poll the group for their opinion on whether or not to
> build a water box or tank for steam purposes in a mobile bbq pit. I have
> friends who have made pits and included a water box so that the meat will
> stay moist. Others say good bbq, cooked right, is moist without all the
> steam. What say y'all?
>
> Thanks in advance for your kind, thoughtful replies...
>
>