Does any of you use a clay saucer instead of water ?

Although I may not have searched good enough, I didn't see any mentioning of using a clay saucer instead of water or sand in the water pan.
It is quite popular on the Virtual Weber Bullet and also on our dutch bbq forum. I used it on my WSM and it worked great.
Now I am trying it with my ProQ Excel 20 on my first cook with it and as far as I can see it works great there too.
I have a 14" clay saucer (the saucer you put beneath a flower pot) and put it, foiled, in the water pan and cover the water pan subsequently with a few layers of foil.
Now, in the ProQ with 1 stacker and using the minion method, the temperature rose very quickly to around 260F and after closing the vents partially and putting the ribs in, it fell to 225-235F and srtays there until now.
Very easy to clean, because you only have to remove and renew the foil on the pan for the next cook.

Hi Ton,
I have heard about the clay saucer mod, but don't know anyone here in the UK that uses it. Perhaps you would be kind enough to post some pictures for us all to see.

Hi Ian,

I still have to find out how to post pictures here, but one of the members of our dutch bbq forum made a very clear and nice description with pictures on his blog here:
http://www.bbq-nl.com/2008/07/wsm-waterpan-aanpassing.html
I translated the page into english here:
http://translate.google.com/translate?hl=en&sl=nl&tl=en&u=http://www.bbq-nl.com/2008/07/wsm-waterpan-aanpassing.html
Although the translated english is rather bad, I think the pictures tell it all.
You will need an unglazed clay saucer. For my WSM I used a 12" one, but because the ProQ has such a big waterpan, I bought one of 14" diameter.
As I wrote already it worked great for the ProQ Excel 20 too. I used the minion method, although with a bit more lit coals (half a Weber chimney lit coals on a full Weber chimney with unlit coals).
Temp rose rather quickly to 260-270F, but settled then to around 235F and stayed so for 4 ½ hours. When I opened all vents completely at then, I could finish with 275F.

I use it in my large drum smoker.

Besides moderating the temperature, isn't the resulting steam one of the other benefits of using water (instead of sand or a clay saucer)? I thought I read somewhere that the steam helps keep the meat moist.

At first I have to admit that I am a newbie.
But I gathered that you can compensate for that by mopping a few times more.