British BBQ Society Forums

I'm getting my smoker on Monday, but I'm not able to get out and about to go to a B&Q to get a clay saucer for the water replacement.

I was just wondering if I could get away with using an old clay pizza stone instead?

Thanks,

I use bricks. To be honest though, i'm sceptical about using anything.

Pizza stone will be absolutely fine.

I'm no expert but it seems that anything that has been "fired", like clay pots,bricks, ceramics, will act as a buffer between fire and food. As a matter of safety the materials should be clean and foiled in the bowl. I wondered whether those clay beads gardeners use might do the job? That would cater for any size bowl!

Bricks aren't a good idea - tried it. They're too much of a heatsink, you just want something to disperse the heat - a pizza stone would be ideal

Am I right in thinking that the 'item' you use, whether it be water, sand, bricks or clay pots, is for the purpose of drawing heat into the 'item' used, thus taking up some of the available energy (heat) and keeping the general temperature lower than it would be if no'item' was used?

Water turns to steam at 100°c - 214°f so not good for crispy food if we cook at 225°f +

Sand would seem to me the best substance to use, as we can add or subtract the amount used, to raise or lower the temperature. (given that all other things are the same, time after time)

I think a close 2nd would be clay beads that you use for blind baking, they would be easier to clean.

just my thoughts

If you were to use ceramic baking beads, make a foil pouch to put them in, they are even easier to keep clean that way

Ah never occurred to me, definitely better that way, thanks Keith.

YetiDave wrote:Bricks aren't a good idea - tried it. They're too much of a heatsink, you just want something to disperse the heat - a pizza stone would be ideal

If it is just about dispersing heat, why not just leave the water bowl in there empty and covered in tin foil for easy cleaning?