Kent wrote:

> Does the sand really control temp for a long time? The sand adds
> mass, which must heat up slowly. At some point the sand has to get
> hotter than you want it to. Water, at a constant simmer at a constant
> temp, will maintain a constant smoking temp. I can't see how sand
> would. It will certainly slow the temp. rise, though it should get
> hotter and hotter with time.

Why does a kamado work so successfully? Or why does an offset pit made of
thicker steel work better than one of a thinner guage (everything else being
equal?).

Temp is controlled by vent and chimney opening. Temperature recovery and
swings are controlled by mass. The WSM with sand in the water pan has been
discussed, like, forever on AFB and on the Virtual Bullet. People like it.
I've done it and my bbq sessions typically last 12-14 hours with it.
Together with the 'minion method' of loading charcoal, I've never had to do
a fuel re-load.

I suggest that you review the google-group archives for the huge number of
past discussions that have been conducted here on those things about the WSM
that are new to you. Perhaps go to the Virtual Bullet site and do the same.
It may seem to you that this is all new stuff, and possibly
contradictory..... butbelieve me, it only SEEMS that way.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan