Sand instead of water?

[alex]

So, a lot of competition BBQ'ers are using Sand in the WSM water pans instead of water. The idea is that the sand absorbs heat and regulates temperature just as effectively as water, and there's no need to replenish. Downside is that no steam is produced...

Or is that really a downside? The people doing this are top level pit masters, and they know what they're doing. If you're cooking low n slow, you probably don't need water anyway, right?

So I wonder, can sand be used to regulate the temp of the smokenator just like in the bullet smokers?

I am definitely going to give it a show come spring and warm weather, but if anyone else has experience with this, please post.

[bigsteve]

Have you tried it yet? The theory behind water smokers is two fold. First, for regulation, as you mentioned, but also the steam helps keep the meat moist. On the latter, some will say hogwash.

Some will insist that flavored water (today I'm using water-beer-onions in mine) adds flavor, some say hogwash.

All I really know is that beer, water and Onions mixed in with the smell of Hickory smoke and a chuck roast just kills my neighbors when they come out to burn weenies on their $2000.00 grills. ;D

Priceless.......