T Tom P. TVWBB Member Oct 13, 2007 #1 and I am lovin every minute of it. Just did my first cook with the 14 inch clay pot base and I couldn't be happier. Cleanup was breeze and temps held like a champ. I doubt I will go back to water again.
and I am lovin every minute of it. Just did my first cook with the 14 inch clay pot base and I couldn't be happier. Cleanup was breeze and temps held like a champ. I doubt I will go back to water again.
B Bryan S TVWBB Olympian Oct 13, 2007 #2 Welcome to the dry side. Been 4+ years since my water pan has seen anything except foil.
A Al Smith TVWBB Fan Oct 14, 2007 #3 Yes! It is great not using water. And safer as well. I thank those contributing to this site for the idea.
Yes! It is great not using water. And safer as well. I thank those contributing to this site for the idea.
T tjkoko TVWBB All-Star Oct 14, 2007 #4 YEAH! Yesterday I conducted my first waterless jerkey smoke using the clay saucer and temperatures held fine. Cleanup is a breeze, too.
YEAH! Yesterday I conducted my first waterless jerkey smoke using the clay saucer and temperatures held fine. Cleanup is a breeze, too.
Rich Langer TVWBB Guru Oct 15, 2007 #5 Friend of mine uses a couple of WSMs in competition - so I gave him a couple of saucers to check out during the winter in his WSMs. Spread the love (for easy to make 'Q)
Friend of mine uses a couple of WSMs in competition - so I gave him a couple of saucers to check out during the winter in his WSMs. Spread the love (for easy to make 'Q)
D Darian Khosravi New member Oct 22, 2007 #6 I just got my WSM and started out dry. And I love it. Meat was a little smokey but im sure time will fix that.
I just got my WSM and started out dry. And I love it. Meat was a little smokey but im sure time will fix that.
Rich Langer TVWBB Guru Oct 22, 2007 #7 Originally posted by Darian Khosravi: Meat was a little smokey but im sure time will fix that. Click to expand... Some of us like the smokey taste - in fact thats why I use a smoker
Originally posted by Darian Khosravi: Meat was a little smokey but im sure time will fix that. Click to expand... Some of us like the smokey taste - in fact thats why I use a smoker
D Darian Khosravi New member Oct 22, 2007 #8 I put about 10 to 15 chunks in there throught the cook. Going to cut it in half next time. Just take some time and tweaking to get it right for me.
I put about 10 to 15 chunks in there throught the cook. Going to cut it in half next time. Just take some time and tweaking to get it right for me.
Rich Langer TVWBB Guru Oct 23, 2007 #9 I usually use about 4 pieces of oak for brisket, 2 pieces of cherry for chicken - some smoke but not too much
I usually use about 4 pieces of oak for brisket, 2 pieces of cherry for chicken - some smoke but not too much
Jim Bloomfield TVWBB Super Fan Nov 30, 2007 #10 I forgot that was what that pan was for.I have had a 3/8 thick aluminum disc in mine for a couple or years and just foil the pan.
I forgot that was what that pan was for.I have had a 3/8 thick aluminum disc in mine for a couple or years and just foil the pan.