J Hasselberger
TVWBB All-Star
After some failed waterless cooks, I went back to water in the pan. I hate the mess, but get better results with water. So I tried a hybrid: Full pan of water; lower grate in place; foil-wrapped 14" clay saucer on lower grate to catch the drippings. I also thought that the saucer would be a stabilizing influence on temperature.
My question is, has anyone else used both water and a clay saucer? Did you have any weird issues?
My question is, has anyone else used both water and a clay saucer? Did you have any weird issues?
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