I've been smoking meat now for about 5 years. I started with an ECB and just got my 22 1/2" this past spring so for almost 5 years I used water...what a PITA! As we speak, I'm smoking 2 5# point cut briskets using sand in the pan. I'm digging it. The temps aren't as spikey and control seems easier. Plus I don't have to deal with the mess of clean up. I just put a new layer of AF over the pan and I'm off.