Planning to smoke one 7lb pork shoulder for the Super Bowl. Any reason I can't put a drip pan INSIDE on the rack below the meat to minimize clean up?
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Sometime ago I used a non-Cookshack, upright smoker and I would put a cheap aluminum pan on the bottom rack. It not only caught the drippings and made for easier clean-up (just throw it away), but I could add some water to help maintain moisture.
Excellent! Thanks Dan
Been putting a hotel pan on the bottom shelf of the 100 with a inch of water in it Clean up is easy
Thanks Thom!
Key is adding the water. If you let the grease collect, it will also collect heat and scorch on the pan and be nasty to clean up.
The scorch can also discolor and taint the meats.
Gotcha!
Thanks!
Thanks!
Water it is.
Thanks Tom!
Thanks Tom!
Also for a little variety, add some juice to the water, or just dump a bottle of AppleJuice in the pan instead of water.
You made me laugh!
I was going to say that, but decided to forego the apple juice this time and use a mix of apple and hickory pellets that I just got from Candy Sue!
I guess great minds think alike!
I was going to say that, but decided to forego the apple juice this time and use a mix of apple and hickory pellets that I just got from Candy Sue!
I guess great minds think alike!