Out of everything I've picked up from these forums, foiling the bottom and the lid on the firebox is the greatest thing since pulled pork! Cleanup would be an incredible pain without it!quote:Originally posted by 2greyhounds:
[qb] I think my #1 tip would be to invest in lots of aluminum foil.
Line everything that the fat will be dripping onto and into.
I did learn one important thing, however... If you're cooking in cold weather, don't leave the CS door open while you take the food inside to FTC... When you get back, any grease that may have sneaked under the foil will have hardened and will have glued the foil very effectively to the firebox lid and the smoker floor! I only did this once! After that, I've remembered to close the smoker door to keep the inside warm...