Clay Saucer... High Alt

[Michael N]

I'm in denver and it's very dry. Anyone out there use a clay saucer in my altitude? I'm tired of cleaning a water pan, but I'm concerned about moisture.

2nd Question. Anyone know what saucer to use in the newer 18 inch WSM

Thanks

 

[K Kruger]

Meat moisture - or lack thereof - has to do with cooking the meat properly, i.e., not overcooking. The presence - or not - of water is not important.

Frankly, at high altitude I wouldn't bother with water or a saucer. I'd use an empty, foiled pan - the same as I do at low altitude.

 

[leif gabrielsen]

i found in my limited experience, that water or not, the meat will be moist. i just foil my pan and temp control is just as easy as with water. I am not sure you even need the clay saucer.
Leif

 

[Dave from Denver]

I use a saucer and I'm in Golden which is even higher than Denver. Works like a charm.

 

[K Kruger]

I have never had the need for a heat sink at higher elevations.

 

[Steve Carson]

I live at 5000 ft. I use a dry pan no heat sink.

Steve

 

[Robert W]

Michael,

I recently left NM where we were at ~5500 ft. I have used both an empty, foiled pan as well as a clay saucer. No issues with either method.

Bob