Originally Posted by kds9547
I wonder what they put under the pit to catch all the grease?
All the grease falls onto the coal to give it the special taste. being spread out like that there won't be that big of a flare up. Also, if the coals are on the ground, the flame are fairly far away.
Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro