Please explain this "clay saucer vs water" idea.


 
So, here is a idea. How about 50/50. Use the clay and small water pan on top of it. 50% clay and 50% water...............anyone done it that way ?

Peter
 
I used water in the pan for the first year I used my WSM.
The second year I tried a foiled clay flower pot base in the foiled water pan and have never looked back.

Without water I find temperatures easier to control and I use less fuel.
The food comes out better, though part of this might be due to the fact I have become more experienced over time.
Clean up is much easier.
 
Bob Mann said:
I used water in the pan for the first year I used my WSM.
The second year I tried a foiled clay flower pot base in the foiled water pan and have never looked back.

Without water I find temperatures easier to control and I use less fuel..
Click to expand...

To "set it and forget it" for an overnight cook or while one is gone to church is one thing, but for temp control, nothing beats just an empty foiled pan. Assuming that the vents are the main source of air to the fire, the temp responds to vent changes very quickly compared to if a "heat sink" was in the pan, almost like setting the temp on an oven....only that it has to be re-dialed in ever so often. You just have to be on hand to do the "controlling".
 
Thanks everyone! The WSM arrived yesterday and I'm going to assemble it as soon as I get the kids off to school. :) Will study your answers later today. Hoping to make something this weekend.
 
I use water on the 18.5 WSM, I foil the outside with two layers, and I only fill the water pan about 1/4 full for Ribs. 1/3 to 1/2 full for butts and briskets. To avoid the mess I spread out a sheet of foil on the lower grate and bend the edges up about 1/4". This catches all the mess and I have found that the water pretty much evaporates at the end of the smoke so I don't worry about re-filling. If I need to use both grates I use a rack on the bottom on top of the foil same result. YMMV.
 
Will try the water pan a few more times after today if the clean up tomorrow doesn't prove to be unbearable. Then maybe will move onto the clay saucer and see how that goes. Thanks for all the info!
 
I'm all for using water when you first start using a new WSM and then try different things, don't make just a nasty clean up be the only reason you don't use water. get it broke in and learn how the cooker works then experiment.
 
Just did the whole clean up. It wasn't too bad but I should have used a bigger trash bag. When the dog finally gets out of bed (it's 9:30-lazy animal) she is going to find a nice surprise in the grass. Oh we'll, I'm sure she's eaten worse things...

So what size clay saucer would I get for the huge 22.5 water pan. Seems like it would be too heavy for the straps to hold.

And where can I find 24 inch foil that doesn't cost $100+!?
 
sorry I can't help you with the size of the saucer because I don't use it but the closest thing to the size you want if to go to Costco or Sam's someplace like that and get the restuarant size box and seam 2 pieces together.
 
An 18" clay saucer is the one that came with my 22 WSM(I bought it used through trading post here). It was kind of gunky so I went to Lowes and Home Depot to buy a replacement and the biggest they have is 16". I ended up just cleaning/scraping it then soaking it in a trash can. A friend who just bought a 22 WSM found an 18" saucer here at a plant nursery.

I use 2 sheets of regular size heavy duty foil when wrapping saucer.

If you keep using water in the pan one tip I picked up here on this site is to spray inside of pan with Pam cooking spray before putting water in. That helped clean up considerably when I last used water in the pan.
 
Using water and having the dropping fall in the water is a huge mess IMO. If you are cooking only on the top grate just place foil on the lower grate, then you can use water, great heat sink and no mess.
 
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