Dave Bugg wrote:
> Moe Jones wrote:
>> If you do use sand, when using your smoker, do you use wet sand or
>> dry sand?
>
> Either. The moisture doesn't add anything to the process. If the sand is
> wet, it will be dry by the time you're done cooking', anyway.

.... and, if you use sand, you probably want to cover it with foil
to keep it from getting all greasy/stinky. So there's no sense in
adding water. Seems like a lot of people worry about moisture in the
cook chamber. Well, it doesn't change anything in the meat; the meat
forms a pellicule (a skin) that contains moisture. Ever notice that the
drippings from meat don't come out all over the meat? The juices drip
out from cracks in the pellicule, and if juices are dripping *out*, how
does the humidity of the cook chamber make a difference ?

Dana