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Unread 11-25-2012, 06:28 AM   #18
Take a breath!

Join Date: 02-18-09
Location: western MA
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i use a diffuser when i do things like a fatty or MOINKS as they have a lot of fat that renders out. and for a diffuser i just use a sheet of aluminum foil on the second rack and poke a few holes in it. wad it up and chuck it when the cook is done.
The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over.
sbramm is offline   Reply With Quote