Originally Posted by go77377
I guess the reasoning from what I understand is so that the juices from the fat can seep into the meat?
The "seeping in" vs. "rolling off the sides" vs. "burning off without going either in or around " debate will go on forever.. I don't think there's much conclusive evidence for either side of it as the pit door is closed when the fat breaks down.
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles