Sand vs Water on the WSM? | Test #1
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- เผยแพร่เมื่อ 10 ก.ค. 2017
- Sand vs Water in the WSM water pan? Let's find out what the difference is! Click "Show More" for info!!!
We use two 22.5 inch Weber Smokey Mountains loaded with the same amount of charcoal and wood, one with water in the water pan and one with sand in the water pan. The vents on both WSM's are set the same. Which performed better? The one with Sand or the one with Water?
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Test #2 - Maintaining same temps on both smokers
• Sand vs Water on the W...
Test #3 - Mixing sand and water in the water pan
• Sand vs Water on the W...
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I appreciate James from Aim'em & Claim'em Smokers joining me for this test. Please check out his TH-cam channel and subscribe:
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Sauces used in this video:
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Texas Rib Candy
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Thanks for the comparison guys! This made me think that running with sand might be a good option to help the WSM run more efficiently in a cold-weather scenario. Up here in Ontario Canada, that would definitely help with winter smoking. Thanks guys! Big fan! Keep up the great work. 👍
Troy, you and James are a great pair. Your calm voice and likability are definitely something people can watch. You have charisma. Thanks for sharing your knowledge
Thanks for doing my video suggestion T-Roy! I just want to give a shout out to JB at Louisiana cajun recipes for showing me the sand method on the WSM. After doing the sand smoking method for years now I can tell you my BBQ comes out great every time. Just keep the vents cracked a hair and the temp at 250-275 throughout. Thanks again bro
I'm glad you suggested that test Nathan. It was a fun experiment. I'm going to do some more testing!!!
T-Roy, I just scored free WSM 18.5 off a buddy. He just bought a new kettle model. Your videos are very informative, and have helped me indulge in the smoking aspect of grilling. Thanx so much, please keep em comin!!!
Love this channel. Many smokers have an extreme cockiness to them, but not T-Roy. He seems like a good ol boy. Cheers and thanks guys!
you guys team up together so well, I know I've told both of y'all you both are national TV ready, but even to me more so with both of y'all together. You two have schooled me so much in smokin que that I've actually been very pleased with my last few cooks and I owe it all to you two. I wish I knew you guys on a more personal level so I could hang with you kats. you guys kill it every time man. thanks so much for the clinics you put on. Lord knows they have helped me out way further than I ever expected.
Hi Eric, you made my day brother!!! I'm always thrilled when I hear that I have helped someone become a better cook, so thank you!!! I'm always happy to help a brother out! Keep that smoke rollin'!!!! Cheers, Troy
I get the concept of the vents being open the same amount which proves that sand runs hotter but I'd like to see another one keeping the temps the same , I think the ribs done with sand would have retained a little more moisture if cooked at a lower temp. Great video
T-Roy & James make a great team!! Excellent video! Thanks for coming together and doing this comparison on the WSM.
Thanks for watching Rick!!! We had a lot of fun on this cook.
Hello again from Cleveland Heights! Keep on increasing the knowledge, brother.
Great experiment T-roy. Love it when you and James team up. Keep up the great job
Thank you very much!!! We always have a great time when we get together for a cook.
Great experiment! I feel that the sand cooked ribs would have been just as moist as the water cooked ribs if you took them out sooner. The experiment showed that the sand cooks hotter and quicker than water, therefore, they should have been taken out sooner if you like your ribs more moist.
Troy this was one of your best videos. They're all great but this one I truly enjoyed.
Hi Nick, I appreciate that brother!!! Glad you enjoyed the test. I am actually shooting another test video using both WSMs today, so stay tuned for that video in the coming weeks! Cheers to ya!!!
Excellent video I enjoyed the comparison between the two styles. I look forward to more content like this as well as maybe some wild game cooking on your channel. God bless T-Roy!
Your on-screen delivery is so natural. Do you script any of what you're about to say? It really feels like you can naturally talk about the subject, while working on the grill or meat, and it's a natural conversation. That's an art, my friend... and the food looks great. I've been watching your cooks to try and improve mine. I'm very much still a beginner with only a few cooks under my belt.
Another awesome vid Troy. Love the collaborations.
Thanks Alan, I love having my TH-cam brothers & sisters over too. Thanks for the support brother!!!
T-roy another great vid. Been looking for something like this cuz i wanted to try it myself but thanks to u i could make a better decision now! Thanks for ur advice and i really enjoy the q&a sessions. Keep it up!
Hi Chris, thanks for the support brother!!!
WSM MEANS WATER SMOKER. always use water in mine. won many contest ..great video guys...
Even though there were lots of variables in this cook: different dome thermometers, sun vs shade, different upgrades (doors & in guessing coal rings too), I think it was still a great side-by-side experiment!
A +30° temp range is all I needed to know. Water is what I'll continue to use. Thanks for sharing this, Troy & James! I enjoyed watching!! -Jon
I'm going to do more testing brother, so stay tuned!!!!
Man you guys did an awesome job with this! y'all make a great cooking team. Good job James and Troy! and Karebear giving a 'customer review' is awesome! . Love y'all!
Wish you could join us Booger!!! That would be an epic video for sure!!! Love ya!
Thx for your love of grillin and smokin! You inspire me!
That's awesome!!! TRoy and James together!!! I catch every video y'all both put out. Keep it up fellas!!
Much appreciated Clint!!! It's always a great time when James hangs out with me.
Love your vids mate... all the way from Down under.
I've been using char-diamond briquetts in the water pan of my WSM covered in foil with a foil water pan sitting directly on top of that for a while now. The briquetts help maintain the heat in our cooler months here in northern Ohio but i also use this method year round. The foil pan makes for a much easier clean up too. Thanks for the video fellas.
Thanks for watching and I appreciate your feedback on how you cook using your WSM. I will have to give your method a try!!! Cheers
You and James make a great team. Great comparison video. I don't have a water smoker at the moment, I'll definitely remember this video when I get one. Thanks for sharing😃
You would love a WSM Christy!!! And I would love seeing you cook on one! Have a fabulous week my friend! Cheers!!!
You two make a great team - Nice comparison. Keep these comparison videos coming if you can. Nice to see you guys putting the Rub to work! the water smoker ribs looked like perfect comp ribs - Great video!
Thanks brother, The Rub was fantastic on these ribs. I'm gonna do some more testing of the sand vs water, so stay tuned!!!
Awesome!
Fascinating. Thanks for doing this!
Love this vid man!! I always use water in my water pan, but I'm tempted to try sand next time I cook ribs!! As always, thank you for posting brother.
-Kent G
Give it a shot Kent!!! It's always fun experimenting with cooks. Keep that smoke rollin' brother!
Nice comparison, guys. I used fire bricks buried in sand (with foil on top like yours) in the bottom of my old offset for better heat retention and even cooking.
Great Video Boys!!! Always put water in my pan...good to see it makes a bit of a difference. Cheers from Canada!!!
Thanks and cheers back to ya brother!!!
You both rock individually but together? Neither of you are afraid to bE honest & that is great! Awesome- I love it guys & thanks!
Glad you enjoyed watching us having some fun again. I appreciate the support Bob!!!
Really interesting! Thanks for the work you put into this. I'm sticking with water. Best regards from Sweden! /TC
Glad you enjoyed the video and I appreciate you watching Tomas!!!
Hi T-Roy..I always enjoy watching your videos, they are really fun!! Thank you, many blessing to you:)
Hey Tracy, I appreciate the support!! Many blessing to you as well!! Thanks much!
T-Roy-
Great video thanks for sharing, that was awesome that James stopped over so you could do the comparison with both WSM's. Hope all is well with you guys until next time take care and God Bless
Happy Smokin' 👍🏼
Thanks brother!!! James and I always have a great time when he visits. Glad you enjoyed the video!!! Keep that smoke rollin'!!!
I'm glad this question was asked, and you guys went to the trouble of sitting it up and showing us the results. Of course you also got the benefit of some great ribs as a reward. I've been wanting to know what the difference would be as well, and now I feel like I have a better idea of what to expect if I do the sand.
Hey Steve, check out the video tomorrow. I did a 2nd test maintaining the same temp on both WSMs.
T-ROY COOKS - I most definitely will Troy. Thanks for the heads-up.
Thanks guys! Great show, you 2 are Great to watch! I use a lot of pecan and peach wood myself.
Thanks!
I appreciate you watching Tom. I just uploaded a 2nd test video this morning if you want to check that one out too. I kept the temps the same on the 2nd test! Cheers to ya!
Awesome brother Troy glad to see James back over there cooking with you. Love you both brothers! Great video!
Hey brother Rich!!! Wish you could have joined us brother. We were having a great time!
T-ROY COOKS was thinking about calling you guys lol! We will get together soon brother!
You boys are Fabulous!!! Thank you this was great :)💖👐👐💖❣
Howdy Linda!!! Thank you very much! James and I always have a great time when we get to hang out for a cook. I'm really enjoying your live videos too. I've been wanting to get into doing live streaming, but you know I want to make it look great, so I'm saving up for some good equipment. Keep up the great work my friend!!! Much love to ya!
Great video by two of my favorite BBQ guys, thanks for doing this ! I love my WSM, but only have one, so I haven't done a side by side comparison, BUT, I like to do ribs at about 225 degrees and I've noticed it's a lot easier to keep the temps down and regulated steady at lower temps with water in the pan.....just my personal experience. I've found this to be particularly more noticeable when doing a long slow cook with a full load of charcoal, such as a brisket or a pork butt. That being said, if I'm doing something like the bacon wrapped chicken bombs where I want the bacon to crispy up more, I prefer to use sand in the water pan so it's easier to kick things up to around 300 degrees. It can be more difficult to get the WSM up to higher temps with water in the pan. Cheers guys, keep the smoke rollin' , the cold beer flowin', and keep having fun while eating fine BBQ ! :)
That's great feedback brother! I appreciate it!
Nice video T-Roy! And very cool to see James come by again. Either set of ribs is good to try with me. Y'all should do more of these vids from time to time. Keep it up!!
Hey Damien, it's always great when James can swing by for a cook with me, but it's hard to find time to get together during the summer months since James is on the BBQ competition circuit. We will get together again soon though!
Solid video T. I have tried both sand water in my WSM 22.5 but I never really remembered the difference. I actually always prefer neither and just line the pan w some heavy duty foil to catch the love drippings. Long time sub but first time catching this vid, thanks for the info and wish I coulda seen you guys drinking a few of those brewskis! Don't worry, I'll drink a couple for you guys.
I had wondered about the sand vs water debate. Seems like the sand cooks hotter but that means just closing the vents a little more and not having to worry about refilling the pan. I thing sand is the way to go. I'm going to use it on my next wsm cook. Thanks T-Roy and James!
Hello T-roy cooks.
I have only just found your channel and it's fantastic .
I live in the UK where smoking isn't that big over here. With all the advice you have given I have got the smoker which is best for me ( weber smoky mountian ) so it's a big thank you from over the pond and keep up with the great videos
Hi Simon, I know you're going to have a lot of fun cooking on the WSM. Wishing you a fantastic summer of BBQ my friend! I bet your family and friends are going to really be impressed with the flavor of the meat you cook on the WSM. Cheers!!
That was a great video. Thank you T-Roy and James for you time and effort. SWEET :-)
Glad you enjoyed our test Jay and thank you very much for the support brother!!! Cheers
Great video brotha Troy!!
Thanks much Big Sexy!!!! Cheers to ya!
I love it brother! Another great video!
Thanks brother!!! It was a fun test. I did a 2nd test and that video goes up tomorrow!
I learned something from this. Thank you guys.
I appreciate you watching Larry. You may also be interested in tomorrows video where I performed a 2nd test with sand vs water.
Great video Troy, really enjoyable
Thank you very much! I appreciate you watching!
Great video my two favorite guys...thanks for doing the video.
Thanks very much! We appreciate you watching!!!
Gotta tell ya brotha, you’re the only person I’ve seen that puts butter on their rib. Next time I coook up a batch, I’m going to try it. Cheers.
Awesome Troy and James!!!
Hi Ellen, thanks so much!!! God Bless!!!
Great videos bros! Definitely getting a WSM!!
You will be very happy with the WSM brother!!! Keep that smoke rollin'!!!!
Great Video Guys! I will be playing with temps with cooking ribs now that I have seen this.
It's all good fun brother!!!! I appreciate you watching! Keep that smoke rollin'!
Great vid troy!
Hey Brendan, I appreciate you stopping by and commenting again brother!!! Always great to hear from you! Cheers to ya!
Great video! I have two 1X4 boards that I lay on the concrete to set my lid on. Protect the enamel on the lid lip! Got to get one of those doors!
Thanks Kevin, I appreciate you watching!!! Bamboo sticks for the garden work pretty well too if you lay them on the ground to protect your lid. Yes, you should get one of those doors from Cajun Bandit. They are great!!! Cheers brother!!!!
Awesome cook with great results. Two thumbs up!!
Thanks brother!! I appreciate you watching! Keep that smoke rollin'!!!!
T-Roy and James, nice video. Very interesting test between the two methods and both racks looked just fine, but I think I will stick my 14 year old Orion Cooker for my ribs, yard birds and the big bird. Good job guys!!
Howdy Joe, this was a fun test brother. I appreciate you watching!
Hey Troy, if you had to pick one, would you go with the Weber smokey mountain or the pit barrel cooker? Thanks
Nice to see the sand vs water test. I'm thinking the sand helping the WSM run at a hotter temp would be great for smoking chicken. I know my 14.5 WSM can struggle to smoke at those higher temps. Thank ya'll for doing this video
Yep, definitely try using sand when cooking your chicken. I bet you will have much better results!! Thanks for watching brother!
Try water in the sand as others have suggested as well below me. Keep up the great videos T!!
Thanks for doing the test brother Troy and James I've always wondered how sand would preform I think ill stick with the water keeping that moisture in the air and in the meat helps with the bark as well in them briskets keep up the good work boys #KeeponBBQn
Yeah, we liked the water also. Both racks of ribs were excellent though!
Good collab. I follow James too, he does some magic on the grill.
Never heard of using sand as a buffer/base. Gonna have to give it a try.
Yep, James sure knows how to cook up some fine BBQ. It's always a great time when he swings by for a visit! Thanks for watching brother!
I think adjusting the vents to maintain the same temperature would have been a better measure. I'd also be curious to know the differnece in charcoal consumption with the temps the same. I switched to sand over a year ago and never looked back.
Nice video man, must be cold in Texas, lol havent seen you in the kitchen in a long time. Lol cheers buddy, jamie from Kentucky.
What is the purpose of putting anything in the water pan besides the temp difference?
Brothers, great video, love the idea of using sand, especially if you want to cook at higher temps, that may be a good idea for amping up the temps in my UDS, I may have to give that sand a try, nice to see you guys hanging out, going to let you know when I am back in Texas, maybe labor day weekend, may visit my son, it will also be my birthday. Great video fellas!
Hey there brother Daryl, we would love to hang out with ya, but I am probably going to be at Keith Bettag's Labor Day part in Evansville. Please do keep me update on your plans just in case my plans change. Maybe we can do a cook together? Cheers brother!
Great video guys. I was curious about the sand method T-Roy, I've always used water but thought about trying the sand method......water rules. Both racks looks awesome.
I'm going to do more testing, but I do prefer using water. Thanks for the support brother!
Aloha great vid & board shorts ......ready for the t roy !!!!
Looks like yall had a great time! Thanks for doing this experiment fellas.
#ForScience
Thanks brother!!! We always have a great time when we get together!
Great video!
Thanks very much Elizabeth!!! I appreciate you watching!
Thank you professors for doing the dirty work for us fans! Well, not really dirty work because it looks like y'all had a great time.
Nevertheless, I think I'll stick to water because of the added moisture in the cooking chamber, but I can imagine your video converting a lot of people to sand as well.
Have a good one brother!
Thanks for watching brother!!! It was a fun test, but I think I need to do more testing.
I make my own rub I start with seasoning salt. I add ground & red pepper, granulated garlic. Smoky paprika, cumin. Kosher salt & sugar. My kids like my dry ribs best. I know you aren't a fish water but I'll add lemon juice, olive oil & fresh garlic to my rub. I'll marinate skirt steak for tacos 🌮 or prawns for shrimp tacos. The lemon juice helps break down the meat it acts like a tenderizer. I usually marinate for 24 hrs. It's a huge hit with the family. I've been dry aging a prime you like your video showed. It's been only 2 weeks but my birthday is Sunday. I'm not sure to cook it or go buy a prime brisket & leave the roast for 4 more weeks. What's your opinion T-ROY? Love your passion for cooking. You got me to try some new things
Hey August, thanks for sharing your rub recipes and techniques!! I'd let the Prime age for another 4 weeks or so and go buy a different one for your birthday bash. Happy Birthday to you and I hope you have a wonderful week my friend!!! Cheers, Troy
Great video, thanks for sharing.
Thanks for the support Donia!!!
Big cheers for this video! I really like these comparison videos. Just a couple thoughts about sand vs water. With the sand cooking hotter with the same amnt of coals, you could conceivably reduce the amnt of coals and add more wood for the same cook time. Get the temp down lower. I would like to think that you almost seared your ribs before the smoke ring had a chance to form. Also, you could try cooking to the same level of done-ness instead of time. I think the sand ribs were a little over cooked and therefore not as juicy.
I'm planning on doing another test where I keep the temps the same, so stay tuned brother!!!
Great Video Guy's, very informative. I don't have a WSM but those that do can learn an awful lot from these two Gentleman here.
Hey Lumpy!!! I appreciate the kind words and support brother!!! Keep that smoke rollin'!!!!
I know your thermometer is adjusted to show grate temp but is James' thermometer showing dome temp or grate temp? Great video... keep up the good work!!
Great question!!! I'm not sure, so it sounds like I should maybe do another test?
what do you consider a full load of charcoal?
T-Roy I wanted to know if you knew of a good brand of "Red" Hot Links?
I love Smokey Denmark's they have a great flavor , but I'm on a quest for a "Red" Hot link.
Thanks to you and James for doing the dirtywork for us.. haha..
Think i will stick to water in the pan..
Cheers!
Kjetil
Yep, I do like water in the pan. Sounds like I'm gonna need to over cook my ribs for Karen though? Guess she likes her ribs like she likes her steaks? LOL Cheers brother!!!
How does the Kamadi Joe compare to the WSM. Which one is better?
Water has a thermal coefficient you may learn about when doing a hvac project it takes more energy to heat water from 190 to 212 than it does to heat it from 70 to 190 ;)
Great video.
Thanks Kevin, I appreciate the support brother!
loving your stuff Troy, from all the way across the pond! great experiment, I have often wondered about this. I always thought sand (tiny rocks) would act like a large hot stone and produce a much dryer hotter heat. interesting that it was much more fuel efficient and produced a more stable temp.
Hi Andrew, thanks very much for the support buddy!!! We were both amazed at how little fuel the sand WSM used compared to the water WSM even though it was cooking at higher temps. This was a fun experiment.
T-ROY COOKS thanks for the reply Troy. seeing as you are online I have a completely unrelated question to ask. I plan on cooking pork spare ribs and beef short ribs at the same time. Is the beef going to take a lot longer and so need to go in earlier? at a guess how long would each take at around 250 degrees?? thanks mate
Those two smokers were fairly different as well. T-Roy's is modded. Watch how the smoke comes out almost exclusively through top vent. Upgraded door and seals. Plus he's got a better thermometer. I know the stock one in mine always reads low too.
I love it! never used sand but great idea!
Thanks for watching! It was a fun test.
Thanks I will have to check it out
Thanks for watching Mike. Be sure to check out tomorrows video too where I perform a similar test, but maintain the same temps on both smokers. I was amazed with the results!
Great video! Cheers guys! Brotha Troy what is the brand butter you're using on them bad boys?
I used Parkay butter on the ribs. Thanks for the support brother!
Why didn't you open the vents on the water smoker to try to even the temps? Just curious.
Do a maintenance video next. I want to know the best way to remove rust from the firebox, cooking chamber, and grates.
Great video guys a lot of questions answered. I would really like to see the comparison at the same temperatures. I cooked some baby backs last weekend on my 14.5" WSM with water in the water pan and they were juicy and fall off the bone (4 lb. rack for 3.5 hours). I don't know but I'm assuming that temperature had more to do with the ribs than the water and sand just my opinion. Keep em' coming...
Yep, I think you may be right Don. I'm going to do another test with the same temps on each WSM and see what happens. I appreciate the support brother!
Hi Troy and James great video as usual. Hi to Karen and the doggies see you on Thursday. God Bless! XXOO
Hi Sandra, thank you very much for the support!!! God Bless!!!
Some science, because James asked/speculated:
From a scientific standpoint, evaporation is the process of high energy molecules escaping a liquid. As the high energy molecules escape and the low energy molecules remain, the average energy of a molecule in the liquid goes down. Since temperature is a measure of the average kinetic energy, this means a drop in temperature. This phenomenon is known as evaporative cooling. Evaporative cooling is why your body cools down when you sweat.
The same thing was happening in James' pit. Water boils at 212, and his pit was around 240. This ensured a very high rate of evaporation, which in turn means a high rate of evaporative cooling inside the pit. An empty pit with no sand or water would likely be somewhere in the 280 range!
As for staying hot longer once the coals were off, the boiling water was at 212 degrees, whereas the sand was at whatever temp your pit was at (somewhere around 260 to 270). The hot sand was holding far more heat energy than the boiling water, so it should come as no surprise that it took far longer to radiate it all away and cool down!
The practical takeaway here is that for any low-and-slow style cooks where you want a temp around 225, water is an idea medium for stabilizing temperatures. If you're trying to cook hot and fast, water is very detrimental and will be actively cooing your pit, but sand makes an excellent job as a thermal ballast.
What about adding sand to the water pan and adding a water pan on top of the sand both see what happens with the moisture in the air
You guys reminded me of the episode of Mike and Molly with Mike and Carl shopping for mattresses. Check it out for a laugh with best friends. Your videos have led me to want a WSB. I have a Weber spirit 310 and love it, but I want to step up my smoking game since I've been practicing smoking on it and had many success. The only draw back is very large cuts of meat such as brisket and pork but that use a lot of propane to cook those types of cuts. I tried a free offset smoker and love the flavor of charcoal but the heating chamber was not efficient and difficult to maintain. That's why the WSM is my choice of Smoker that I look forward to with the Weber Family. You can't go wrong with any Weber.
So I think I would give up the pullback for the moisture! Water in the pan beats sand! GQ BBQ "The Rub" Is excellent! I am going to use it again soon! Rock On Troy and James!
Yep, we enjoyed both racks of ribs, but James and I did prefer the ribs cooked over water. And The Rub is excellent on ribs!!! Rock On Sal!!! Cheers brother!
Really nice video. I think the thing you missed was time. Pull the sand one 30 -45 minutes sooner and you probably would have had more comparable results.
Great video Troy! Could you have pulled the ones on your smoker earlier to compensate for the temp difference?
I'm shooting a follow up video today where I cook at the same temp on both WSMs, so stay tuned brother!!!
Hey Troy, wanted to recommend a couple rubs. "Hardcore Carnivore Red" for Pork and "Hardcore Carnivore Black for Beef" both are by Jess Pryles...amazing rubs!! Also "Meat Church" Fajita and Honey Hog seasoning.
Hey Kenny, thanks for the suggestions! I'd love to meet Jess one of these days since she lives here in Austin and I do need to try out her rubs. She just started selling a nice looking offset too!!! I've heard good things about the Meat Church products too, so I will see if I can get my hands on some of that too. Much appreciated brother!!!
P.S., I really like your videos. I'm kind of a hack at smoking but every time I do, everything seems to get eatin'..
Hey Troy, you better not toss that sand out brother, Karen says it stays lol! After watching this I was thinking that cooking with sand in the water pan would have a advantage as for as fuel consumption as well. You had both smokers dialed in the same on the lower vent, so if you were to adjust the lower vent on the sand smoker, you could run a bit lower temps as your use to, and save charcoal doing it. Now here is the big question. What happens when you wet the sand ;)
I think I need to do more testing Rus. I was wondering the same brother!!!
Now what if you added some water to the sand? Or use sand and put a bowl of water on the grate? I am going to try that.