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Unread 05-09-2013, 12:50 PM   #19
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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Originally Posted by newbie_smoker View Post
It is my understanding that water instead of a foiled saucer or sand actually helps control the temp BETTER as it will act as a heat stabilizer whereas the saucer or sand will just heat above and beyond the 212 point of water. Clean-up isn't a big deal at all. I've just heard that water works better for temp control.
I think if you try running with just a foiled water pan for a handful of cooks, you'll figure out the same thing most of us WSM owners do--it doesn't need much help to maintain temps.

incidentally, if you are doing pork shoulder, I wouldn't worry too much about the temperature--they're very forgiving, and difficult to mess up.
Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTG (DZ)...SJG (AD)
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