I've seen a number of posts mentioning using a clay saucer instead of water. I understand the principle, but I'm not 100% on the implementation.

Is the sauce supposed to sit in the water pan or on top of it?

Also, I see a lot of comments that a 14" (or #36) saucer is the right fit for the stock water pan. However, most of these posts are older than late 2008 so I am guessing they mean the stock water pan from the pre-2009 model (2820, etc...).

Is that still the right size to use with 2009 model WSM 18 (721001) or is a bigger one needed due to the larger pan? I'm guessing if the answer to the first question is "on top" then a different size is needed.

If this issue has been discussed for the 2009 model, a link to the topic(s) would be great (I looked but couldn't find one). Otherwise, any feedback is appreciated.

Thanks.

The saucer goes in the water pan. Just nest it in.The edge of the saucer will be slightly higher than the edge of the water pan. There will be an air space between the bottom of the saucer and the water pan. I have the older WSM so I can't speak about the new size pan. I foil both the saucer and the water pan for easier cleanup. Suggestion---take the water pan to wherever you go for the saucer so you can check the fit. Don't worry, the people in the store will only think you're a little crazy.

This message has been edited. Last edited by: Dave/G,

quote:

Originally posted by Dave/G:
The saucer goes in the water pan. Just nest it in. There will be an air space between the bottom of the saucer and the water pan. I have the older WSM so I can't speak about the new size pan. I foil both the saucer and the water pan for easier cleanup

Ditto! I will never go back to water. But I wouldn't use the saucer until you feel totally confident on how to control the temps.

Chris I was wondering the same thing? I too have the 2009 version.

Do you guys foil both the top and bottom of the water pans and/or saucer or just the top?

I have the new 18. What I found was the 14" saucer fits on top of the water bowl perfectly. The only problem was the bottom grate then sat on the saucer. I then tried a 12.5" saucer that sits better in the bowl.

Thanks for the feedback guy. Good info here!

Hi All,

I just bought an 18" WSM last weekend and have yet to cook with it. Regarding the clay pots, has anyone tried to put a smaller pot under the larger pot thus having even more of a heat sink? Just curious.

Thanks, Benny

Are you blokes talking about terracotta plant pot bases?
How about getting some wet clay and filling the water pan with it, Put a pull handle on top, Let it dry and pull it out. Or a pre fab cement block(Or clay) disk sitting on the tabs and do away with the pan?

quote:

Originally posted by Mick N:
Are you blokes talking about terracotta plant pot bases?
How about getting some wet clay and filling the water pan with it, Put a pull handle on top, Let it dry and pull it out. Or a pre fab cement block(Or clay) disk sitting on the tabs and do away with the pan?

Any more input on this idea?

I have seen people use sand bricks just about anything you want, I have used the clay saucer from day 1 with my WSM, temp control is spot on, the burn times are great, I can load it up and go overnight, no problems without heating up the water.

I also wrap the clay base and the water pan separate, i have had it get past just the water pan, it was nice to have the clay base covered not that it would hurt, but for clean up.

I have an older WSM, and i use the 12 inch base, i like the way it sits in the water pan, and leaves room for the fat when doing loads of butts or chickens..

Should your clay saucer become impregnated with grease, do not, I REPEAT DO NOT, attempt to evaporate the grease from the saucer using your oven. Experience shows that a grease fire will result, with smoke billowing from your kitchen door all the way down the block. Heh heh. ...didn't happen to me but it's what I heard from a little bird! Heh heh.

quote:

Originally posted by Mike McGlinn:

quote:

Originally posted by Mick N:
Are you blokes talking about terracotta plant pot bases?
How about getting some wet clay and filling the water pan with it, Put a pull handle on top, Let it dry and pull it out. Or a pre fab cement block(Or clay) disk sitting on the tabs and do away with the pan?

Any more input on this idea?

This was just a fly bye idea, However, The more I think about a re-enforced clay disc, Say 1.5"-2" thick with lift out handles sitting on the pan tabs.
On top of that you could just place a suitable sized drip pan.

quote:

Originally posted by Mick N:

quote:

Originally posted by Mike McGlinn:

quote:

Originally posted by Mick N:
Are you blokes talking about terracotta plant pot bases?
How about getting some wet clay and filling the water pan with it, Put a pull handle on top, Let it dry and pull it out. Or a pre fab cement block(Or clay) disk sitting on the tabs and do away with the pan?

Any more input on this idea?

This was just a fly bye idea, However, The more I think about a re-enforced clay disc, Say 1.5"-2" thick with lift out handles sitting on the pan tabs.
On top of that you could just place a suitable sized drip pan.

I've seen some discussion of using a 16" pizza stone to sit directly on the tabs. This reduces the amount of room around the edges of the pan/stone, and is useful for low-temperature smokes like bacon, cheese, jerky, etc to reduce the hot-zone around the outside edge.

If we are to use the "water bowl" & clay saucer, wouldn't just dumping some clean sand into the water bowl work as well?

I have a '09 18".

~Roger