what's all the fuss about?

[Andrew Marr]

just kidding! I've been reading about all your ways of using either water, clay saucers, cement, elephant skin, bricks...well maybe not the elephant skin but you understand. I've been using the simple water method and I am truly impressed with how I can keep my temps VERY steady. I've been on 215F for the past 2 hours. It has not moved. I have my polder probe in a potato on the upper grill so my temp reading has been steady and it's been at this temp for all this time. Wind is calm, 23c outside and my WSM is under my awning so temp flux is at a minimal.

As they say, the WSM rocks!

 

[Pat Smith]

Andrew - I use a clay saucer in the water pan, heavy foil on top, not because it stabilizes temperatures better, but because I do a lot of overnight smokes and I don't have to worry about the water pan going dry and getting a temp spike.

In the end, its just a matter of personal preference.

Pat

 

[timothy]

I like to run @ 275 to 300 for most of my cooks. An empty foiled pan with a slight depression is a no muss and no fuss type of way also.

I don't recall ever seeing a post where someone used cement. Concrete blocks,sand or gravel yea, but never Portland cement. ( it's a powder )

Tim

 

[Olie Malit]

when you guys are using those clay saucers, are some of you able to use ones that can fit in there without the water pan?

i'm wanting to almost ditch the waterpan (due to my propane conversion) and just use strictly a clay saucer.