Clay Saucer ?????


 
S

Sean C

TVWBB Member
Hi, been reading about the clay saucer for the wsm 18.5! But a bit confused, as in where it goes? and I cant seem to find any photos of it! do I still leave the water bowl in? or do I take the bowl out? and what size clay saucer do I need? and a Terracotta Clay saucer is the same?
thanks
 
I place my saucer in the water pan in my 22.5". I think mine is 16" dia -- I can measure when I get back to the house -- but again that's for the 22.5". I'd get as big a saucer as will fit inside the pan -- not sure what dia that would be for the 18". Terracota is the same.

HTH
 
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I used a 12" but some use a 14". The 12 sits lower in the water pan and the 14 sits higher about even with the lip.
I responded to a similar post awhile back and added some pics, but this search function is a royal pita to use on this forum for me...:mad:

Tim
 
Like Dwain, I have a 16" in m 22.5" WSM. For the 18" WSM pictured below, I went with the 14" saucer from Home Depot



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I use a double layer of foil over the top of everything. After the cook, just ball it up and throw it away. Simple clean up.
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thanks guys much appreciated, will get one tomorrow! and one of those beer can chicken holders! just saw a wsm beer can recipe on youtube. looked good!
 
one last thing, I use the clay saucer to substitute for water, correct! so if I was to cook chicken in the wsm, I only foil the bowl & take the saucer out?
thanks
 
Sean, in response to your original question, yes the clay saucer is an alternative heat sink similar to water, and most would remove a heat sink for HH.
But as posted up thread it can be used if you wanted to. Clay will delay the come up time for temps, cause its absorbing heat, once it gets to a certain temp it will start releasing heat and you're temps will start to spike, which taint a bad thing if your looking for HH.
Clay saucer is a good tool to learn from (just like water) but once you understand how you're WSM runs, you can just go with an empty foiled pan if you like.
Best advice is to experiment and find what works best for you:wsm:

Tim
 
Cheers Timothy, getting the hang of it, had around 7 cooks now! still finding the smoke the hard part (Hickory) some times its good other times its way to smokey!
 
Less is more with the smoke. If you put too much smoke on your meat it gets bitter. I usually use 3 fist size chunks and dont add any during the cook.
I use post oak btw.
 
Sean C said:
if I was to cook a chicken or pork loin with the water pan taken out what would be the out come?
Click to expand...

It works just fine. You are doing direct but you have some wiggle room from charring cause of the distance from grate to coals.
Normally I do chix pcs or chops on the lower grate, loin could go there or the top grate.

Tim
 
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