Amount of fat

Former Member

We just fired up our FE100 to season it, but couldn't resist a little test on some chicken wings. They turned out great!
My question is just how much fat do you find in the drip pan from different types of meat? Do you ever have to drain the fat out while you're cooking a large amount of meat?
How about when you use the SM150?
Thanks,
Peggy

10/4/046:55 PM

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Former Member

I have had to empty the pan once during a long cook. I did ten butts, then I pulled them and put on eight packer briskets and followed that with four more briskets. Did all this over a 72 hour period. Emptied the pan once during the first batch of briskets.

Order of fat production, butts, then whole packers and then chicken.

10/4/047:26 PM

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tomMember

I'm about the same as duck.

If I'm cookng really slow,it seems to cook out a little less liquid.

10/5/046:24 AM

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Former Member

Thanks, guys. How did you change out the pans? Could you slide a hotel pan under? Where do you pour the fat?
Peggy

10/5/047:01 PM

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tomMember

Another matching drip pan ,or a hotel pan will work.

Even a newspaper,for a few minutes.

It isn't pouring out of the drain hole.

If you don't have a grease can,the sink followed by hot water works.

It isn't going to be very concentrated grease.

10/6/046:32 AM

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Former Member

PEGGY!!!!!!!!!!!!!!!!!!!!!!
you are front of house!!!!!!!!
i however am back of house!!!!!!!!!!!!!!!!!
you worry about the cash flow!!!!!!!!!!!!!!
i worry about the fat flow!!!!!!!!!!!!!!!!
sorry i have been working so long, sure have missed you.
jack
ps thanks guys for letting me do this

10/6/0411:14 PM

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Former Member

A great suggestion here was to take the fat/grease and mix it with birdseed and make suet.

10/7/049:03 AM

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Former Member

Smokin,
What a marvelous idea! Thanks.
Peggy

10/20/046:10 PM

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Former Member

Hey, I don't take credit for that one, something I even learned here from this great forum.

See, even this old dog (nothing personal Greyhounds) can learn a new Q trick or 2.

Smokin'

10/21/047:01 AM

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