An observation on the use of a clay saucer


 
Len Dennis

Len Dennis

TVWBB Diamond Member
I have now used a saucer in place of water ( it's foil-wrapped, sitting in the water bowl. Two different results.

I do keep a log.

Outdoor temps were about the same (26C), sunny and light winds both days.

The first time, the temps were rock solid at 230 for 4 hr. I had about 1/2 basket of all new k.b.

The second cook had about 1/8 to 1/4 used k.b. and the rest new k.b. (to bring it to 1/2 basket). Temps this time was 270-280 for the 4 hr cook. Not that it matters, both cooks were two racks of loin backs.

it's not a concern as I can handle both types of cooks.

This was more of a " what the...." and if you've noticed this anomaly and have an explanation.
 
You do have to close your bottom vents more without water. I even use the top vent. It runs hotter because your not heating all the water.
 
I did some ribs without water for the first time a few weeks ago and my smoker ran hotter as well. I got some good advice from some of the members here and next time I'll start to close down the vents earlier than I do with the water pan full of water. I use the Minion method and next time I'll use fewer lit coals at the start as well. Without that mass of H20 in the smoker the temperatures move a lot quicker - at least that's what I found.
 
Todd;
I think that reaction to be normal without water. I use the tin can minion method with 12 briquettes (Kingsford Original) and close two bottom vents when it hits 200 degrees (third vent is left about 1/3 open. I may even close the top vent a bit (never more than 50% closed) if necessary. The last cook I did it was about 82 degrees F. with the air just barely moving. I didn't have to move the vents any more until I went to high heat to do my secondary cook (chicken - primary cook was Pepper Stout Beef). I use a Maverick 732 to monitor both grate and meat temperature.

I leave the foiled pan in with no heat sink. When I do chicken, I typically remove the water pan and run the heat at about 350 degrees for crisp skin.

FWIW,
Dale53
 
Vents: first (low observed temps) were about 25% (all 3). Never had to adjust. 2nd (hi temp), I had to close 2 and left the third at 25%. Temps still remained high.

K.B. in both cases.

I don't know what to think re: the briq's. That's why I posted this.

I understand that I'll get higher temps without water. It was just that all conditions were seemingly the same (except some of the K.B. although unburned was previously heated up) in a previous cook.
 
Len from what I have seen on mine i doubt the coals had a lot to do with it other than the used coals maybe starting a little faster. But they would peter out quicker too.
For me it always about the first 30-45 minutes no matter what I use. I have to get that train slowed down once she gets around 180. I start with closing down completely the side facing any breeze, even slight. And go to 1/3 on the other two and watch it. If it is still rising at a good clip I close down one more completely and watch.
After that it usually slows down a lot and I can get it to what ever temp I want and keep it there, if it slows down too much i will re-adjust to get rising slowly again and then pin it where I want.
I also find that I will get spikes in the first hour or so as the smoking wood sometimes ignites and flares up a little but they are usually temporary.
Dome vent always facing away from any breeze.
I have found lump burns hotter for me and for low and slow I prefer Stubbs, for high heat I prefer Royal Oak.
Just what has worked for me.
 
Len, one thing you did not mention is whether or not you were judging temps by the lid thermometer or with an external one. IF you were using the lid thermometer, this could explain the variance in readings. My lid thermo varies from cook to cook. One time it will run hotter than my digital thermo, one time it will run cooler, etc. There location in the smoker makes them unreliable as a true temp test, but this is just my opinion, probably not fact ;)
 
I read somewhere that left over briquettes will burn hotter than fresh but I'd say the important thing is that it was a steady temp.
 
Using 732. Only use dome thermo when comparing to the 732. I never rely on it.

I'm starting to think that it just may have been an anomaly. Only two saucer cooks are not enough to determine a cause. Maybe 2nd time I didn't react soon enough to rising temps. Maybe I thought vent openings were identical but weren't.

Hard to say.

Guess I need to get more observations to be sure. More ribs will be needed I guess :)

Tks for the input.
 
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