Jason Batters

Thanks wade. I figured the water didn't really add any moisture to a cook. Do you think sand or water helps keep the temp down best? I had sand in the other day and was struggling to get temp up to where I needed, so took the tray out and it leapt 40F immediately at the cooking surface level. Had the other problem then of closing all the vents down to keep temp low. Fire/temp management is fun!

Hi everyone. Jason from Liverpool here. Always loved cooking outdoors and over the last couple of years that's evolved to low n slow. Proud owner of a ProQ excel elite bullet smoker and a Webber gas grill. Saving hard for a bullet smoker. Currently working on converting the shed into a smoking shack... Joined the Facebook group probably about 6 months ago and it's a great, supportive community. Forum seems the next logical step, hope it takes off!

Hi all. Seen lots of people advising putting sand in the water pan of a bullet smoker. Apart from the fact it doesn't need refilling, what's the pro's and con's of sand vs water? Cheers, Jason