Reply to "Burnt grease on foiled lid of wood box is causing a problem."

Former Member

First time in 10 years someone mentions a "burnt grease taste". NOt sure I know what that tastes like.

If you're that worried about it the suggestions above might help. But I'm not a fan of any pan methods of smoking (where you put the meat directly in a pan) as that does have an impact on the smoke penetration (for me). From the design of the smoker being in use for 40 years, not sure it's been an issue for most, but you need to make it work for you.

1/13/098:59 AM

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