Best way to start Qing without water?


 
I used water one time, and then stopped due to information from this and other websites. I have an 18" clay saucer wrapped in foil in my foil wrapped water pan. This absorbs heat and allows the pot to get back up to temp faster after I have opened / closed the lid. I put a cheap aluminum turkey pan on top of the saucer to catch drippings. Easier to clean and after several cooks, I just replace it.
 
Christopher H said:
So are you only foiling the saucer or still foiling the water pan too? Sorry I'm a noob when it comes to the saucer.
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This is the way I did it when I first started using the CS.
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That's a 12" saucer from Lowes next to my 08 pan.

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I liked the fit of the 12". More room for drippings.

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Foiling took one sheet of HD foil over the whole she-bang.

I just use an empty foiled pan now.
HTH

Tim
 
I've tried water in the pan, when I first had my smoker but hated the 'rust' look that is left behind from the water/grease mixing. Now I either use an empty water pan foiled with a 12" foiled clay saucer in it or I just picked up a 14" clay saucer from HD to try. Will put the 14" saucer where the water pan usually goes.

Dave
 
Yeah. I tried water in the pan one time. Hated the mess from the water evaporating and coating every square inch of internal surface.
 
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