Just a couple of questions

[Richard Hinton]

I join the others in thanking you for making time to visit with us. Here are my questions:
In "Smoke," you recommend using water for low-and-slow cooks. I used water in my WSM until our drought got so severe that even lawn-watering was prohibited. I then went to a clay saucer.
What am I losing by continuing with the saucer even though watering restrictions have eased?
I find it easier than using water, and I hated cleaning the post-cook water pan.
2. Kamados are the new hot thing in outdoor cooking. Is Weber considering one?
I enjoy your books. Thanks for your time.

 

[Jamie Purviance]

Hi Richard,

It's good to be here. I wish I could give you a really thorough answer on the clay saucer routine, but I've never tried that. I've always used water, even out here in drought-prone California. We haven't had prohibitions on watering the lawn (yet). Anyway, I am guessing that you are losing a little humidity inside the smoker, which could make the meats a little juicier.

I read recently that Weber is not planning to make kamados.

Thanks for your questions and for using my books.

Jamie