John Winner
TVWBB Member
Just bought a clay saucer at Wal-Mart (14") for my WSM. Do you foil the saucer and put it in on the WSM holder by itself or do you put it in a foiled water pan or both?
I am going to try this with my Stoker & Amir's software BUT I always read that having water in the pan always gave you a better smoke ring? Any and all thoughts would be very appreciated as I guess I am really confused.
PS I've had great luck so far with water cooking butts and I made Chri's brisket recipe (with the red wine marinate) it took 20 hours at 205 deg BUT BOY WAS THAT GOOD!!!
I am going to try this with my Stoker & Amir's software BUT I always read that having water in the pan always gave you a better smoke ring? Any and all thoughts would be very appreciated as I guess I am really confused.
PS I've had great luck so far with water cooking butts and I made Chri's brisket recipe (with the red wine marinate) it took 20 hours at 205 deg BUT BOY WAS THAT GOOD!!!