I've wondered about this a couple of times but last weekend when I did my chuck roll the drip pan under my 025 was full of good looking beef juice, hardly any fat at all. Has anybody ever used this as a gravy or juice.
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quote:Originally posted by Chef-Boy-Arnie:
I haven't used the drippens from the drip pan, but I have put a pan inside the smoker or smoked with the meat in a pan.
The pan outside the smoker may have cooled enough during the smoke to not be safe to use.
quote:Originally posted by uncsmoker:
Would like to try this. When do you put the pan in the smoker? What do you do with the drippings? Skim the fat and add to the meat after cutting? Add it to your sauce? Make a sauce from it? Thanks
quote:Originally posted by SmokinOkie:
The problems with drippings in the smoker it's different than an oven.
You can get a LOT of smoke in those drippings, so just think about that when you use them.
Also, keep an eye on whatever pan you use, it will become covered in smoke and also, because the pan is closer to the heat, it can cook out a lot of liquid.
I say if it's something you want to try, try it. Let us know what you think.