Chris Mason
TVWBB Fan
I've seen a number of posts mentioning using a clay saucer instead of water. I understand the principle, but I'm not 100% on the implementation.
Is the sauce supposed to sit in the water pan or on top of it?
Also, I see a lot of comments that a 14" (or #36) saucer is the right fit for the stock water pan. However, most of these posts are older than late 2008 so I am guessing they mean the stock water pan from the pre-2009 model (2820, etc...).
Is that still the right size to use with 2009 model WSM 18 (721001) or is a bigger one needed due to the larger pan? I'm guessing if the answer to the first question is "on top" then a different size is needed.
If this issue has been discussed for the 2009 model, a link to the topic(s) would be great (I looked but couldn't find one). Otherwise, any feedback is appreciated.
Thanks.
Is the sauce supposed to sit in the water pan or on top of it?
Also, I see a lot of comments that a 14" (or #36) saucer is the right fit for the stock water pan. However, most of these posts are older than late 2008 so I am guessing they mean the stock water pan from the pre-2009 model (2820, etc...).
Is that still the right size to use with 2009 model WSM 18 (721001) or is a bigger one needed due to the larger pan? I'm guessing if the answer to the first question is "on top" then a different size is needed.
If this issue has been discussed for the 2009 model, a link to the topic(s) would be great (I looked but couldn't find one). Otherwise, any feedback is appreciated.
Thanks.