first clay saucer cook


 
Dwain Pannell

Dwain Pannell

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First off thanks to all who have contributed to my addiction. You are all enablers. :cool: Seriously, I have learned loads from this forum that would have taken me far longer thru trial and error.

Today is the first time I've used the clay saucer vs water. Normally with ribs I use a dry pan and shoot for 275* but today I decided to experiment. I have three racks of St Louis cut spares on the 22 WSM and the first thing I've noticed is I have the vents wide open and the temps are A LOT lower than with water. In fact I had a bit of a time getting temps above 200* even though I started my normal minion fire with 1/2 a chimney of lit over a bed of unlit Stubb's. With a dry pan I would be blasting away with wide open vents but I did not expect the dramatic different between the clay saucer and water.

Have others experienced this dramatic different in temps between the clay saucer and water? :wsm:
 
Yes, a saucer will let you get to higher temps than water. 275 with water is tough, or a big fire is needed. The avantage I have found is that with the saucer, you can get up to temps like you can with an empty pan, but stop the climbing temps when you want much easier.
 
Your experience is pretty normal. Remember if you filled your pan, that's 3 gallons! It takes a lot of energy to heat that much water where as the clay saucer not nearly so much. Temps rise much quicker, less fuel consumed and easier clean up.




"than with water" sorry I miss read that everyone
 
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Normally the problem is just the opposite, harder to get up to temp with water. It should get just as hot with clay saucer vs. dry pan but be easier to control temp. I have never had to open all the vents, normally just the opposite. Could the charcoal be damp?
 
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