British BBQ Society Forums

Hey guys,

Im sure there is a guide to this already, however i can't find it.

I used the clay at the weekend, and it worked a treat. However, does not having water i.e. steam affect how tender the meat is?

Nope

no benefit to using water then?

It's a different type of heat sink. In theory the clay saucer over time would get hotter and hotter and become less effective on very long cooks whereas water can only get so hot before it turns to steam. If you are happy with the results from a clay saucer then stick with that

FlashGordon wrote:no benefit to using water then?

Correct - none at all!!

Makes no sense using water then as the clay keeps its heat so well. cheers!

i've only cooked on the smoker twice, so just trying to get a good idea whats best to progress with.

FlashGordon wrote:Hey guys,

Im sure there is a guide to this already, however i can't find it.

I used the clay at the weekend, and it worked a treat. However, does not having water i.e. steam affect how tender the meat is?

Sorry to a spanner in the works but I think their is a difference with using water or the clay saucer.
When I cooked Brisket or Pulled pork I have found my best results come from using water. Using the clay saucer I have found that they ended up too dry, even with a injection.
As for cooking ribs and chicken I go for the clay saucer method as I find it easyer and I can get more flavours in the meats with spraying them each hour with different types of friut juices. And the ribs don't full off the bone as much.

Eddie

I'm in the water sucks camp. I never use water anymore, always clay and have no issues with meat drying out on long cooks.

FlashGordon wrote:i've only cooked on the smoker twice, so just trying to get a good idea whats best to progress with.

Thats what its all about, practice. Use what works for you and not struggle to copy others. Thiers a lot of trail and error in this low and slow cooking.
If that don't work for you, try the hot and fast method.

Eddie