Ham smoking in a water smoker

Howdy Cap10mike,

The sand is to work as a heat sink,as your water pan does.

I have never heard of rocks,unless it was big sand.

The sand with foil over the pan ,may help with cleanup.

I haven't used sand in mine,but talk to a bunch that do.

If you are familiar with your cooker, using water,that would be my choice.

I'm all for innovation,but I still feel that Weber knew what they were doing for all around cooking.

Now,if you are wanting to run high temps,you would leave the pan out.

Unless you are broiling a ham slice,you probably don't need them.

Hope this helps a little.

With a WSM if you are going to use sand the fire needs to small at the beginning or the pit temps are easier to lose to the high side.
I use water sometimes and sand others both work well, for this cook the Minion Method for fire control will make your life easier
(even if I say so myself).
Jim

Thank you Tom and Jim, being somewhat a "virgin" BBQer I will take your advise which is most appreciated.

Is this a fresh ham, since you're brining it? And if you're curing the butt, you'll actually come out with more of a "bacon" taste. This would be called Buckboard Bacon.

Thanks SmokinOkie
Just learned something new about "Buckboard bacon."
This is the recipe I am trying out: Tasso Ham which I obtained at the following address. http://pork.allrecipes.com/recipes/print_fullpage_scale...1&servings=30&size=3
Looks like I may be eating or cooking with "Buckboard beacon" for a long time

Mornin' Mike

If that one doesn't suit,here is one that I have done for a few years.

Chef John Folse Tasso

We have a couple of experts on the forum here about BB Bacon, and if my memory fails me, which it normally does, there are probably some photos in my inbox that need to be posted...I'm so bad.

Do a search in here for buckboard bacon for some great ideas....

I am going to try that John Folse recipe also Tom, just what I needed to make Gumbo with the left over turkey.
Will let you know about my "Buckboard bacon" SmokinOkie, I will have it in the smoker early in the Morning.
Hmm... better tell the wife to get ready to scramble lots of eggs to go with the bacon for thanksgiving
Just discovered Jim Minion's article about firing up the Weber Smoker...Super, and now I know why I have screwed up so badly in the past...
Thanks to all for your help, never knew I could have so much fun BBQing and smoking.
Happy turkey day friends.
Mike