In article >,
"CSS" > wrote:

> The food I've cooked seems no different to me using sand than using water.
> The convenience, however, is great-- no refills on long cooks, no messy
> water to dispose of (cover the sand with two layers of *foil* and then throw
> the top layer away after the cook- instant cleanup.

I just finished the first meal from our WSM. The chicken came out great,
it was moist and had a nice smokey flavor. We followed Prof. Wivott's
instructions.

Now...cleanup? What's your procedure? Leave it overnight until cool,
I'm sure. Then what? Do you just let it sit until the next time you
use it? Dump the water as soon as it's cool? How about the grates?
Wash 'em until they're clean? Or give up a nice scraping next time
they're hot and throw the next meat on?

Please help!