In article <tdGvi.13685$eY.1820
@newssvr13.news.prodigy.net>, says...
> Morning folks,
> Been following the group discussions trying to get a free education, and
> since none of you are able to read my mind I guess I have to ask.
>
> On the use of sand as opposed to water in the smoker, what effect does
> that have on temperature control? Would the unit tend to run hotter with
> sand, or do I not understand the principal involved? I thought that
> since water will usually hover at 212 degrees it acted as a stabilizing
> force whereas sand can go much higher in temperature. I'm going to do a
> rack today, and I am really interested in this because of the ungodly
> mess that is left in the water pan to be cleaned up.
>
<snip>

The idea is to dampen wide swings in temperature in your
smoker with a heat sink.

What happens with water is that it absorbs heat, slowing
down the rise in temperature in your smoker. At boiling
point it becomes steam but will still absorb heat. The
drawback is the steam escapes out the flue wasting heat
energy. Eventually you run dry and have to replenish,
which further wastes heat energy by opening the door to
fill the water pan.

Sand also absorbs heat but doesn't evaporate so energy
isn't wasted through evaporation or replenishment,
lessening fuel use.

When you open the smoker to add/remove food, add fuel,
mop, etc., you cause a temperature drop, the heat sink
releases heat to the smoker to bring the temperature back
up to operating temps more quickly to lower the overall
cooking time.

They're are folks here that will tell you that heat sinks
aren't necessary and they would be correct, they aren't.
What I find the heat sink does for you is to allow you to
be a bit less zealous in your pit tending.

You can make good barbecue with/without water,
with/without sand, with/without ant heatsink at all. It
all depends on how you want to do it.

> Dave
>


Bill
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