Clay Saucers what's the UK verdict

[RobinC]

Frequent a couple of the US based forums on smoking (before I foun this place) and noticed that a foiled clay saucer pretty much seems to be the recommended heat ink in a WSM over the water bowl.

Now I've never had problems regulating my temps with the water bowl so have never bothered.

Any tried one over here (and where did you get it from) and how do you find it compares to the water bowl

[All Weather Griller]

Clay is the Way!!!

I use the 36cm version available from most garden centres. Helps with cleaning up and saves loads of fuel.

Check out this link viewtopic.php?f=8&t=320&hilit=clay+saucer#p1560

Cheers

Adie

[Swindon_Ed]

I'm a fan of clay saucers, wouldn't ever think of going back to water now.

[RobinC]

I'll give it a go

[Steve]

I'm with the others, cay is the way.

I'll never use water again, clean-up convenience and performance with clay is just spot-on

[Alice's Restaurant]

We tried sand and foil (similar method) on our ProQ Frontier but it was running way too hot so we went back to water. We only use sand for hotter cooks like poultry.

Rgds Alice

[Steve]

Showing your age there Al, the only sand I was messing with in the early 80's was in the sand pit at play school

[Mike_P_in_Tucson]

I have been using sand also. Maybe a bit too much, because that stacker is sure heavy. Think I'll try taking some out. But I don't dump the sand. I cover it with foil then, after the smoke, just toss the foil.