All Weather Griller wrote:I can smell the newness!
Not for long Adie.
Ready to do the first burn out and just remembered people put foil on the water pan and that took me to people use a clay saucer.
Get the foil thing and there are a couple of demos on You Tube but just don't understand what you do and don't do with the clay saucer. So away to investigate, so the newness will remain a little longer.
With the Clay saucer just get one that will take up most of the room in the water pan, then wrap it in foil just to make cleaning easier and you're done.
The Boss cooked me a great steak tonight and I opened one of those, "I'll save that bottle for a special occasion" bottles of wine.
Meal was going well, so I dropped in the 47cm WSM and a few basic accessories. The boys knew all about my plans and committed to money support, as presents and ............................. The Boss ............... she say YES!!!!!!!!!!!!!!!
Woof! Woof! Woof! Woof!
Ordering tomorrow first thing, before I get caught up in indecision again, along with a Chimney Starter, Rib Rack, Maverick, Thermapen and a pair of Gauntlets.
Result!
Congrats. Your bday was 7 days after mine and we both bought the WSM! The UK BBQ smoking revolution is well and truly going strong!
Just had a Idea, Instead of a clay saucer would a pizza stone do the trick ...just got mine out and it would seem to fit perfectly into the water bowl of my proq frontier smoker. Not tried it yet ...but anyone else tried this.
Impeed wrote:Just had a Idea, Instead of a clay saucer would a pizza stone do the trick ...just got mine out and it would seem to fit perfectly into the water bowl of my proq frontier smoker. Not tried it yet ...but anyone else tried this.
Quite a few people on the Virtual Weber Bulletin Board use pizza stones in stead of the clay saucer, no reason for it not to work as it will act as a heat-sink and a bonus that it can handle higher temperatures. I think the reason it's not more popular is the cost of the pizza stone compared to a flower pot stand
Thanks Guys ...ive got a really old crappy pizza stone a bit caked in oil ...was gonna use that sometime. If it cracks ill just wrap more foil round it ...hehe .
To act as a heatsink and help keep temperatures stable. Water is a very good heatsink but as it evaporates during the cook it becomes less effective unlike using the clay saucer where it remains constant throughout cooks. It also has an added benefit of not causing brown flakey residue to form on the inside of the smoker, the draw back though is it's easy for temps to runaway if you don't close the vents early enough and can take longer to get them back down again when compared to water.
