Question about clay saucer......

[BMKindoll]

I understand that on a standard "water panned" WSM the temp on the lower level will be a little lower than on the top level.

My question is for the folks that use the clay saucer. Whether it be clay saucer on the clips, or clay saucer in stock pan.

What is the temperature difference using the clay saucer method? Is the bottom level now higher? lower? By how much?

Thanks.

Brandon

 

[Branon S.]

I use a clay saucer but rarely use the bottom rack. I take my temps underneath the top rack and there's not much difference between there the vent. A foiled saucer in the pan makes for super easy clean up. Plus I don't have to worry about the water running short on long over night cooks.

Remember - It's done when it's done no matter what rack it's on.