Reply to "First cook on Sm360"

jay1924Member

I understand the desire to use pans if you're cooking a lot of butts, but I have done two or three on the racks just letting the grease system do it's thing (with foil on the burner cover, bottom, and catch pan) and the bark is good all around and you don't have to worry about fat accumulation or fire, but cleanup is a bit worse. But I'm just a home cook.

My rule (learned here) is meat doesn't take any more smoke after it reaches 140F, so more wood to me means more bitter outer bark.

2/27/208:16 PM

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