British BBQ Society Forums

Another question on this. I have bewen using sand and it is OK, but I am going to try the clay saucer method.

I have an Excel 20. I could get a 36cm saucer, which would drop right down into the water pan. I could also get a 46cm saucer, which is only a couple of cm shy of beingthe entire width or the rim of the water pan. and should sit right on the water pan brakets. Should I go with the big one for $25 US or the 36cm for $10 US?

Hi Mike, a friend of mine did that on a WSM and sat the saucer directly over the fire without the water pan and he found it cracked it on the first cook. I think the shielding of the water pan may help.

Although over time they do crack anyway.

Cheers

Adie

Thanks, the 36cm saucer it is.

Just to add to this; I used the clay saucer method for the first time yesterday for pork shoulder and ribs and it worked really well indeed. The meat turned out just as moist as the previous time when I used the water pan.

Will be sticking to the CSM from now on!

we've tried water.......sand..............bricks in the water pan - but clay saucer wins hands down..........piece of whatsit to clean too!

Do yo wrap it in foil? Never had a problem with mine, just take old dirty foil off and replace with shiny new foil.

JEC wrote:Do yo wrap it in foil? Never had a problem with mine, just take old dirty foil off and replace with shiny new foil.

Yep, foil everything, the water pan, clay saucer and or any other source you use. I have a couple of bricks from a storage heater in my WSM.