When I have a lot of meat in the WSM and need to use the bottom grate, I have found that if I don't keep the meat inside of the waterpan edge on the bottom grate, the meat really cooks faster over that edge. I use a clay saucer in my waterpan, but it is the same size.
So I have been thinking about getting an oversize saucer, remove the waterpan entirely, and just use the bigger saucer. It will decrease the space between the saucer and sides of middle section (was thinking maybe down to a 1/2") while still allowing the smoke room to flow up. Any thoughts on this? Anyone tried it?
The one downfall I was thinking of is that the saucer may not sit right on its part of the bracket, and therefore, the bottom grate won't sit on the upper part of the bracket and may rest on the saucer.
Thanks for any info.
Kg
So I have been thinking about getting an oversize saucer, remove the waterpan entirely, and just use the bigger saucer. It will decrease the space between the saucer and sides of middle section (was thinking maybe down to a 1/2") while still allowing the smoke room to flow up. Any thoughts on this? Anyone tried it?
The one downfall I was thinking of is that the saucer may not sit right on its part of the bracket, and therefore, the bottom grate won't sit on the upper part of the bracket and may rest on the saucer.
Thanks for any info.
Kg