British BBQ Society Forums

Hi all,

Just been readin a thread on clay saucers and their atributes as heat regulators and wondered would it be worth using a clay saucer on a 57cm OTP instead of a water tray under the cooking grate?
If so why and if not why?

ANdy

I'd say its the same result as in a WSM, helps as heat buffer & given you will be removing the lid for coal more than on a smoker, reckon it makes sense.

Having read that the water pans use more fuel & keep it from high temps I'd say to go for it - they're only £10 or so in the garden centre.

Matt

I was struggling with keeping the temps up in my proQ excel, inexperience maybe, but replacing the water for a clay saucer just worked for me. I also find I can get the "bowl" out and use the remaining hot coals for grilling sausages and burgers, very fiddly job with it full of hot water.

Hi, theres a near identical post from Cledus, these may help


viewtopic.php?f=17&t=2923&hilit=sand

viewtopic.php?f=17&t=2821&hilit=sand
(copied and pasted from post - )