First Cook with Clay Pot Base


 
M

MarkH - IN

New member
On Sunday we will be celebrating my daughter's first birthday. This evening after work I will be firing up the WSM for my first cook with the clay pot base. I've got 4 butts going on at around 5:30 PM. The trimmed weight of each is around 6 lbs. each. After the butts are finished on Saturday, I am going to throw on a couple of fatties and some sausage links for snacks. I plan on reheating the pork butt on Sunday in the oven with some apple juice added.

Is there anyone out there who has some last minute advice for a first time clay pot base user? I don't forsee any major problems. I plan on starting with less lit charcoal than normal (due to no water in the pan). I think I am going to light 12 kingsford briquettes and pour them over the top of a full ring.
 
I use the Piedmont Pan mod with the terra cotta saucer nestled in the top pan. Be sure and foil for easy cleanup and adjust your temps on the way up.
 
So you still use your water pan you just put a clay pot in it instead of water. What is the benefit or draw back compared to just using water? Always wanted to know the difference.
 
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