Originally Posted by chickenchoker
With water in the pan I am able to keep solid at 230-250 degrees for the length of the cook with very little tweaking but cannot get any higher temp than 250. With the foil lined saucer I can vary my cooking temps from 230-300 degrees with very minor tweaking of the vents all the way up to full open.
Ah so that would explain why it's such a pain to get it real hot with the water. I've been trying to get her up past 270 for a while and it was a royal pain. I guess I'm gonna try it without the water this week.