I have had my wsm for like 10 years and still use it regularly. I use a foiled empty water pan. I have seen posts for the clay saucer being used. What are the advantages to using that method? Any disadvantages? What is the proper way to do it? What is the right size saucer?.. I have the older style wsm w/o the bottom heat thing that protects a deck. I can't wait till my next smoke! Thx..