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Old 01-15-2013, 11:33 AM   #6
Full Fledged Farker

Join Date: 05-10-12
Location: Blaine, MN

I'll be honest, I was freaked out the first time I tried the saucer mod, thought for sure that my meat would end up like sawdust, but I put my trust in the Brethren, and as always they did not steer me wrong. The Que turns out every bit as moist, and the only clean up needed is to toss the top sheet of foil. If it weren't for the good brothers and sisters here, I'd still be scrubbing the fat out of the water pan from my last big cook (in September)! If you have a 22.5" WSM, you'll want to pick up a 16" saucer; if it's an 18.5", you'll want a 12" saucer. Just remember the process: Wrap the pan in foil, wrap the saucer in foil, nest the saucer inside the pan, and then before each cook simply spread a layer (or 2) of foil across the top to catch drippings.
[FONT=Century Gothic][SIZE=2][B][COLOR=Red][COLOR=Black]Chris
[COLOR=Blue]Good Batch BBQ Competition Team[/COLOR]
[/COLOR] Webers: 22.5 Kettle, 18.5 Kettle, and dual 22.5 WSM[/COLOR][/B][/SIZE][/FONT][SIZE=2][B][COLOR=Red][SIZE=2]'s[/SIZE][/COLOR][/B]
[COLOR=Blue][B]Proud to be supporting our troops: Limited Edition Supahfast Thermapen with US Flag[/B][/COLOR]
[FONT=Century Gothic]Joined my first TD, and dove headfirst into the [URL=""]Zero's Club.[/URL]
[B][SIZE=2][COLOR=Red]Come [/COLOR][SIZE=2][COLOR=Red]to the Dark Side![/COLOR] [URL=""][SIZE=2]Join a Throwdown![/SIZE][/URL][/SIZE][/SIZE][/B]
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