Even more clay saucer questions. Sorry


 
D

dean

TVWBB Pro
Why do it?
Why not just keep foiling yer water pan?
I once let my 18 inch WSM run hot and out of water and the grease burned in it, does this happen with a clay saucer with no water it?
For my year 2000 18 inch I need a 14 inch saucer, RIGHT? Is 14 inches the outside measurement?
We are talking the base of a pot, right?
Thanks guys...I see so many mods on here and I just like the know why and how it works before I spend mah cash!
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14" is right. Having said that, some have found that a 14 1/2" is better. Suggestion is take your bowl to the store and size it for the best fit. Remember, foil will still be used on the bowl AND saucer.
 
Ok , Thanks Len. I see some have said that the 14 inch was too TALL and interfered with the lower grate.. I will try to measure b4 I head to HD..Might go with a 12 inch..not sure yet..
 
I use a 12" because it fits a bit down in the water pan so the grate still fits fine...got my saucer at Home Depot for 11 or 12 bucks I think? Flip the saucer over and it will tell you how many inches it is
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by dean:
Ok , Thanks Len. I see some have said that the 14 inch was too TALL and interfered with the lower grate.. I will try to measure b4 I head to HD..Might go with a 12 inch..not sure yet.. </div></BLOCKQUOTE>

I have/had the same concerns (a saucer is still on my shopping list). And I believe on that same (or similar) thread some said the grate sat just above the bowl. Dunno. Maybe W tolerances are different on different production runs?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Why not just keep foiling yer water pan? </div></BLOCKQUOTE>

Well the saucer acts like a heat sink...Works well when the temps climp against target temp. The thermal mass makes the temp climb a bit slower and make it easyer to dial in. But once its hot it losses its funtion i guess? Not like water that only get to a max temp 212. And then you still have the power to add cold water to let the temp go down even more if you like. I only use mine couse of the clean up...I got some burnt stuff in my water bowl aswell that wont come off. And if i have to replace the sauser in time i will but i can still keep my bowl.(pretty clean)
 
Wolgast is right. The clay acts like a shock on your car, it slows the springing action (temps) down. However once its hot, its HOT and it takes awhile to come down, and can fool you into making false adjustments. You have to learn how to steer it, its the difference in a Bass boat and a cargo ship, in that you have to 1st know what is going on, and know when to adjust the vents way ahead of time.

If you feel you really need one go with clay, use the 12-12.25" (18.5 WSM) or 16" (22.5 WSM) so it will set half way down in the pan and still enable you to have room for a nice depression to catch grease. If cooking above 250 and the foil is touching the clay the grease will burn and put off acrid smoke.

I don't use clay much anymore, if I am cooking less than 275 I use water. If more than 275 empty foiled pan.
 
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