British BBQ Society Forums

Hi guys

I been out the loop for a while but am back researching for my smoking adventures for 2013.

I been reading previous threads about the clay saucer method, I now know I need the 36cm saucer for my frontier and to wrap it
Generously with foil and pop it into the water pan. But one thing im stumped on is, do I put any water in it or do I smoke without any water at all??

I appreciate this may seem like a silly question to some but no-one in previous threads I have seen have said to do or dont.

Thanks

From what I remember (NOT GOSPEL!!!!) it's a water substitue so it should replace the water as a heat sink.....With luck someone who uses it will pop on to confirm or condemn my reply

When using a clay saucer in the water bowl you don't have any need to add water.

Thanks for replying guys

When using saucer does the meat still stay nice and moist?

Also im thinking of smoking up some jacobs ladder beef ribs, does any one have any advice such as wood chips, cooking heat, cooking time and pretty much anything else?

Thanks

bigcheese wrote:When using saucer does the meat still stay nice and moist?

yep

bigcheese wrote:Also im thinking of smoking up some jacobs ladder beef ribs, does any one have any advice such as wood chips, cooking heat, cooking time and pretty much anything else?

230f for 10hrs, smoke with oak or hickory. When you're cooking the beef ribs, when they've been on the smoker for 7hrs wrap them in foil and add a little beef stock and put back on the smoker for another 3hrs.

Try with no saucer at all. I did with my turkey cook, and I struggled to get it above 280f. With a bit of tweaking, Im sure you can get it to sit at 225f. I'm really not sure what a saucer could be doing to moderate heat. I just lined the water pan with foil to eep it clean.

aris wrote:Try with no saucer at all. I did with my turkey cook, and I struggled to get it above 280f. With a bit of tweaking, Im sure you can get it to sit at 225f. I'm really not sure what a saucer could be doing to moderate heat. I just lined the water pan with foil to eep it clean.

Personally i would stick with using the clay saucer as the clay will act as a heat sink and will give you more stable temp's in wet and windy weather, it will get backup to cooking temp' quicker if you open the lid and you'll use less charcoal.

If the purpose of the saucer is to act like a heat sink, might several bricks wrapped in foil store more heat? I may give that try.

aris wrote:If the purpose of the saucer is to act like a heat sink, might several bricks wrapped in foil store more heat? I may give that try.

I've used bricks in the past and it does the job, but i feel that i get better stability and fuel economy with the saucer. I think it might be something to do with the greater surface area covering the water pan.

It's not much of a heat sink its just a deflector