View Single Post
Old 08-12-2012, 09:11 AM   #9835
is Blowin Smoke!

Join Date: 07-13-12
Location: Sterling, VA

Originally Posted by Peddler View Post
Hello ... a newbie here.

I have a question that has prob been answered in here somewhere as I have read 500 pages of the 600 plus so far.

Everyone says to remove the tan one says exactly why. Is it one of the things that is like you can't fish in a crawdad hole or what is exactly the reason. Not trying to be a smart a** just want to know the reason behind it ... Is it just being overly cautious?

Thanks for any answers.

As the liner heats up, especially at the bottom where the charcoal burns, it could off-gas some nasty components. It is a food safety issue.
BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
Teamfour is offline   Reply With Quote