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; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker; Weber Smokey Mountain; Chargriller Akorn.
Saddles BBQ Bistro