please inspect...


 
B

Billy S

TVWBB Member
I ordered Brinkman charcoal pan and bought 12.5 inch clay saucer from Depot. As you can see from pic the saucer is inside the pan - is this okay? Do I need to get a bigger saucer?

Additionally, one sheet of Heavy Duty foil would not fully envelop the whole pan and I had to use two pieces. Its looks a bit sloppy, and with the risk of splitting hairs here, is that okay? Will it affect performance? I'm kind of neat freak and it bothers me that the foil job is so sloppy. Any recommendations on using multiple sheets since one won't do it?

https://lh5.googleusercontent....-h463-k/WaterPan.jpg
 
Nice foil job!
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JK
I've never foiled the outside of the pan but some do. One layer of foil (18") over the top with a slight depression is all I ever used with my saucer or the empty pan on the 18.5" Weby.
The thing with foiling the pan is to watch that the pan is sitting securely. I got in a hurry once or twice and the pan looked secure but the foil over the lip (sloppy) didn't sit right in the tabs,which caused it to tilt with the drippings which spilled into the coals and made a mess.

Tim
 
I actually bought the 14"saucer from HD and when foiled the lip of he saucer sits on the lip of the charcoal pan. I happen to like this set up better than it sitting down in the pan.

Don't ask me why, I don't know I just like the way it sits on top of the charcoal pan and catches all the gunk. I remove the foil from the saucer, toss it and leave the charcoal pan foiled for the next cook.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">
Don't ask me why, I don't know I just like the way it sits on top of the charcoal pan and catches all the gunk. I remove the foil from the saucer, toss it and leave the charcoal pan foiled for the next cook. </div></BLOCKQUOTE>

can you please post a pic of your setup? thanks.
 
Your foil job looks tidy. Since the saucer is there to be a heat sink your setup will work great. I have the 14" saucer and setup the way Bruce described.
 
Thanks everyone! I actually put three rolled up pieces of foil underneath to give the saucer a slight lift. Was going to try it out this weekend but looks like the weather will be sour!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bruce Bissonnette:
I actually bought the 14"saucer from HD and when foiled the lip of he saucer sits on the lip of the charcoal pan. I happen to like this set up better than it sitting down in the pan.

Don't ask me why, I don't know I just like the way it sits on top of the charcoal pan and catches all the gunk. I remove the foil from the saucer, toss it and leave the charcoal pan foiled for the next cook. </div></BLOCKQUOTE>

That's how I do it as well.

The way it is in the picture (original post), grease will drip down between the pan and the clay saucer. Sure, they're both foiled, but still would be a mess. Also, there's a lot of foiling when you have to wrap two full pans/saucers. I'd put a single piece of foil over the entire pan pushed down to make a reservoir to catch the grease. Then you'll only have to change out the one sheet of foil.
 
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