One more question about this...

In the past I'd make sure to foil the water pan so that the foil wouldn't touch the surface of the bowl because if it did, the grease would burn and make everything taste nasty. Using the saucer, do I need to worry about burning the rendered grease or does the clay not touching the bowl take care of that automatically?

Thanks in advance!

I've never had a problem with the clay saucer getting hot enough to burn grease.

quote:

Originally posted by Jerry P.:
Foiling the bottom of the water pan keeps grease and sludge from building up. It also keeps the finish from cracking.

Has anyone actually seen the water pan finish crack if not foiled (and, I assume, using water). I wouldn't think the water pan would crack (at least not within warranty) if water was used to moderate the heat.

I have tried using an 11.5" saucer and I can tell you that it is not enough heat sink to keep the temps down to 225 -- unless you COMPLETELY close the lower vents which eventually kills the fire. I'm willing to try a 14" saucer based on the comments here, but I have to say that I find it difficult to believe that foiling and using a clay saucer will make cleaning any easier. That, to me, would leave the sole purpose for useing a saucer or any other heat sink besides water to be simple less fuel required.

At this point, unless I see a major change with a 14" saucer, I for one will go back to water. I don't find the cleaning with water to be at all odious or time consuming. (BTW, I got the 11.5" saucer because it was the first I could find, it was made in the USA and a big smoke was upcoming for Memorial Day. It worked, but I think the small size made it difficult to maintain the temps I wanted.) Rich

quote:

Originally posted by RichPB (richlife):

quote:

Originally posted by Jerry P.:
Foiling the bottom of the water pan keeps grease and sludge from building up. It also keeps the finish from cracking.

Has anyone actually seen the water pan finish crack if not foiled (and, I assume, using water). I wouldn't think the water pan would crack (at least not within warranty) if water was used to moderate the heat.

I have tried using an 11.5" saucer and I can tell you that it is not enough heat sink to keep the temps down to 225 -- unless you COMPLETELY close the lower vents which eventually kills the fire. I'm willing to try a 14" saucer based on the comments here, but I have to say that I find it difficult to believe that foiling and using a clay saucer will make cleaning any easier. That, to me, would leave the sole purpose for useing a saucer or any other heat sink besides water to be simple less fuel required.

At this point, unless I see a major change with a 14" saucer, I for one will go back to water. I don't find the cleaning with water to be at all odious or time consuming. (BTW, I got the 11.5" saucer because it was the first I could find, it was made in the USA and a big smoke was upcoming for Memorial Day. It worked, but I think the small size made it difficult to maintain the temps I wanted.) Rich

If you can't keep your temps at 225 without totally closing off the intakes I think you might want to start checking for leaks from the access door, out of round center section, etc. The saucer will serve as thermal mass to stabilize temps but won't really remove heat like water. You should be able to do 225 with an empty water pan too, you'd just get more temp fluctuations.

Anyone know what size saucer the 22.5 WSM takes?

I'll take the tape measure with me...

Well ...

The 22's water pan should measure 18.75" across.

Some like the saucer to sit 'on' the pan and others like it to sit 'in' the pan.

So, allowing for foil, you're probably lookng for something around 16" ~ 18".

Thanks, Travis. I haven't even been outside yet today to take the measurements.

Gonna grab one today, as well as a brisket for tomorrow.

I use an upside down 16-1/4" Terra Cotta Saucer in the water pan of my 22.5 WSM. I foil both the water pan and the saucer individually. Then I finally foil the water pan with saucer inserted upside down in it. Makes for easy cleanup.

The largest one they had at the home depot close to me was 14".

It sits in that big bowl just below the edge. I've foiled them both, but I have it sitting right side up to catch the drippings.

They had a 12 and then 16 inch at Lowes today. Nothing in between.

I wrapped the 12 with foil and turned it upside down in the pan of my 18.5 WSM. That created a good bit of air-space between the 12 and the bottom of the water pan. If turned right-side up, the 12 sat much lower and was just off the bottom of the water pan.

Cooked a 6.5 pound bone-in turkey breast.

Two Weber starters full of Kingsford briquets, with some hunks of hickory. 100% on vents.

Temp pegged!!! the thermometer within minutes. It wrapped the needle almost back around to 0. Dialed vents to about 20% to get it to 325 within 45 minute of start.

Kept vents 20 to 33% to keep around 325 degrees.

2 hours from start of cook; turkey was 170 or so throughout. Let it rest in oven. Sliced 30 minutes later.

Turkey was moist and very good. There was very little grease on top of the saucer, and it was not burnt.

The turkey cooked much quicker than I had expected based on past cooks even with a dry pan and no clay saucer. Our super-hot weather -- see below -- probably contributed.

I will try the saucer next for my first stab at a high-heat brisket cook.

I think I will probably stay with H2O for my pork butts, which go low and slow for 12+ hours.

*****

I put my lid on the ground in the sun as the Kingsford got ready. The temp was 100+ here today. The WSM lid temp read 150 just sitting in the yard! I had to wear gloves to handle the black parts of the WSM.

I picked up the lid and put it in front of a fan in the shade and watched the temp drop. I think I could have cooked salmon without coals today.

I noticed that the 12.25" saucer sat down in there quite a bit.
I decided to give the 14" saucer a try. I foiled it and did a test fit in the water pan without removing the 12.25" saucer. I left it that way and now have 2 saucers in the pan.
More mass two seperate air spaces.

Better.....Stronger...Faster.....?(Six Million Dollar Man voice)
I have no Idea, I have only done one cook that way but everything went well. Can't be that much difference.

I am going with it under the "two saucers are better than one" theory. What the heck you only live once.

Take your H20 pan to Home Depot/Lowes for a perfect fit .........