<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Calhoun:
OK, I want to try using a clay flower pot base. Which size would be preferred to use with the stock Weber pan? I've heard people rave about the 14" pot with the "36" stamped on it.
Other people say using a 14" will affect the heat output of the lower rack. These folks say to go with the 12". I'm confused. Should I go with a 12" or a 14". </div></BLOCKQUOTE>
Jeff, here is how I have solved the issues of improving heat and smoke circulation to the bottom grill when using any combination of clay saucers and/or water pans.
I raised the bottom grill above the WSM water pan / clay saucers by about 1.25" inches to allow smoke and heat to circulate THROUGH the bottom grill.
To raise the bottom grill, I install 4 LONGER screws - (4) 1/4-20 x 1-1/4" screws. These 1-1/4" screws are used to replace the 4 shorter 5/8 screws that hold the 4 grill straps thru bottom 4 holes in the midsection of the WSM. I prefer Stainless Steel screws, as we live on the ocean, but suit yourself here.
See this image -
http://www.virtualweberbullet.com/misc_images/wsm_cutaway.jpg
By replacing the screws that go through the lower 4 screws in the midsection, you can stably rest the bottom grill on the legs of the screws - 1.25" above the aluminum ledge of the grill straps.
I find arrangement this gives more smoke and color to meats cooked on the bottom grill while not significantly reducing the height available for chickens or ribs cooked in a vertical rack.
Hope this helps you.
/Daniel Shurman