I just set up my WSM with sand (after 4 years of using water) and tomorrow I
will give it a try when I do a 4 lb brisket.

Speaking of 4 lb briskets, I am envious of the people who have been debating
Walmart vs local butchers when here in the DC area we have (AFIK) no good
sources of packer cut briskets at reasonable prices. Sometimes I can snag
7lb'er but that is the exception and more often than not briskets in this
area are trimmed to the point of having no visible fat cap. $3-$4/lb is the
norm.


"Edwin Pawlowski" > wrote in message
m...
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> "TT" <.> wrote in message ...
>>I am considering filling my WSM water pan with sand covered with foil.
>>This sounds like a good idea from what I have read, but are there
>>downsides?
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>> 1) If I do this, will it become more difficult to keep the temperature
>> down to 250ish?
>
> No, it may even be easier.
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>> 2) Will it be necessary to mop?
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> It is never necessary to mop. Waste of time, IMO.
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