Drip pans in Amerique

quote:

The oven is at 300F

What oven? In your house? Why aren't you just finishing them in the smoker? Seems like an extra step?

As for ideas, are you happy with them or looking for thoughts? Are you adding rub? How about a finishing glaze?

In answer to your questions-I use yellow mustard, then CS rib rub. I am unable to leave in Q oven due to the fact we are in a condo, and the Q or its contents might vanish overnight.(even though we pay plenty for security-It's happened before).The kitchen oven works the same at 250F or 300F measured by polder.Maybe because I double wrap with foil. I Finish back in the oven at 400F for just a few minute with CS BBQ Sauce with a bit of honey after the FTC in the cooler. I am looking for ideas to make my life easier. Thanks Much! WRK

I anxiously await the "ol sage",Smokin'Okie's procedure on this one.

Wow, that's sucks.

Never thought of putting a lock on a smoker, but yours comes to mind.

quote:

ideas to make my life easier

Still not sure, if your happy with the ribs this way, do you want to improve them? Taste?

I'm not a huge fan of the Rib Rub, just not my flavor profile, but LOTS of people love it. I'd skip the mustard and try some different rubs. Put some one before and a little sprinkle at the end when you finish.

Hey WRK - Not sure what size CS that you have but I have a 008 smokette that I built a small shed for and the whole thing sits on my deck. The shed has a lock on it so that I can lock it up and keep the neighbor kids out of my dinner. I can cook while my 008 is in itl little shed without a problem.

My fault for not being more clear. I only use the pan under butts- not ribs! I finish ribs in the smoker(Amerique). I cannot lock this beautiful machine. Thanks for all your suggestions. Guess I'll have to get up early & smoke/cook as I should.----Cheers!! By the way, what about the drip pan? Has anyone ever used one to catch the drippings?

The FIND function should give you more threads,over the years,than you desire.

About the only use for drippin's is for beans. There will be a lot of flavor and a lot of fat. You could certainly defat it and use the flavor to up the anti on any Q sauce.

The challenge is capturing it, not letting it all boil away.

Go for it.

Thanks Guys for all your suggestions! Also-- a lock on the Amerique wouldn't help as we are on a large river with a marina in front. these clowns come in at night by boat and take whatever isn't permanetly anchored down. Yes, some are caught by our FINEST, but I don't wish to tempt them.