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5 replies

Using the "smoke hole" to baste

F frohMember
I'm new to the forums but i've been a cookshack owner for a few years now and I wind up using my smoker once a week so I'm no stranger to the process.

So the other day I was trying to figure out how to baste a turkey without having to cool it down or disturb the environment (of heaven) that's going on inside my cookshack (Smokette Elite).

After a little bit of thought it hit me... Theres a hole in the top!!! So naturally I dug out a funnel and used the actual fat drippings from the drip pan to season and then baste the food with.

I've now got a bit better at this process so I wanted to share it with everyone. I usually start about 1/2 way through the smoke process (I've done this for both turkeys, whole chickens and pork butts)

I take the drippings - heat them up and then cool them down letting the fat render to the top. (if you like a fatty dish feel free to use the fat) I then season to my liking stir it up nice and good. I've even started using some bbq or mops to really have some fun with this.

As long as you have the meat centering in the smoker then you shouldn't have a problem.

I simply then pour the mixture / mop through a funnel through the hole in the top of the smoker and it pours directly on the food giving off a nice sizzle as it works down to the bottom. (smells amazing)

Still experimenting but getting better.

If anyone else is doing this please comment and share your thoughts. THX!

Froh
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M maxqMember
Prior to smoking 4 PB's in the Amerique last week I emptied and thoroughly cleaned the grease pan. The next day I removed the hardened fat from the pan (it sat in a cold garage) and rewarmed the gelled pan juices. As an experiment, I added about a cup of the "au jus" to the finishing sauce used to moisten the pork.

End result; the pulled pork tasted a bit "porkier" and there was a bit more smoke flavor to it. Had I used more than 4 oz of Hickory during the smoke, the au jus might have been too bitter to use.
T tomMember
Good thoughts by all the cooks above.
I can't fault wanting to experiment and share.

Smokin' often recommends to just build a couple door openings into your schedule and don't worry about it,as long as you aren't just washing off your rub/bark,etc.

Smokin' also often points out that with a traditional CS,opening the door a couple times allows you to dump the excess moisture the CS develops.

The squirt bottle thru the exhaust can work well,if you are just trying to layer a flavor profile.I guess I personally outgrew that,after a couple years into my Smokette.

Also,like Smokin',I'd worry about the control I'd have for sanitation in a drip pan and the excess smoke it might add to the product.

Many experienced cooks find ways to add clean,controlled flavor layers by just opening the door and not having to mess with a drip pan.

Just a couple of thoughts.

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