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the famous clay saucer ... again !


 
L

Louis

TVWBB Fan
Hi there,

With my recent temp problem when using lot of meats (when i say a lots it's like 30 pounds of ribs in a 18.5WSM) i am starting to think about NOT using water when cooking a lot of meat.

I see that some of you are using a clay sauce while doing so but i am not quite sure HOW you use it ... to you remove the water pan and use a clay saucer instead ?? do you add the clay sauce in the empty pan ?? If so, why bother ?? isn't the empty water pan enough ??
thanx again guys !
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">do you add the clay sauce in the empty pan </div></BLOCKQUOTE> - This!

Its there as a heat sink. With all that meat i would go with a empty water pan foiled or even better a foil drip bowl(in the empty water pan)to catch the drippings.
 
Louis,

Being a big fan of foiled clay saucers, I will give you my opinion. It is just an opinion, so please filter thru ALL facts as you make decisions.

I use a foiled water pan with a foiled clay saucer nested down below the lip of the water pan. The water pan is the support for the saucer and I always use this pan. If the lip of the saucer sticks up above the lip of the water pan, the cooking grate may not fit flush. I then wrap the pan and saucer together with foil for easy cleanup. I only replace this outer foil after use.

I cook an average of 40 pounds of meat each time I use my 22 WSM. I am a firm believer in the consistent results I get from my clay saucer system.
 
ok thank you i'll give it a try tomorrow since its our first tailgate
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Note that the saucer isn't as great a grease catcher as the bowl so make sure you give it a good indent when foiling especially with 30lbs of meat on the go.
 
I use a couple of foil wrapped fire bricks in my foil lined pan with great results. I also crumple up some foil to elevate the bricks so they are not sitting in the drippings in the pan.
 
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