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Unread 07-22-2013, 09:51 AM   #14
ssbbqguy
is one Smokin' Farker
 
Join Date: 10-09-07
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Not trying to derail, but explain my reason for my answer. When fat drips on coals for too long your food tastes charred, should you have any upward airflow. If you're putting food on a cooker that's not burning clean, that will compound the problem. Part of my rant is about design, which is not your issue. Sorry for any confusion. And for those of you that still believe a smoker is direct, argue with yourselves. I was taught by masters and they said indirect only makes a smoker. I'll stick with that. Steve.
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