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Old 06-17-2014, 09:36 AM   #7
ssbbqguy
is one Smokin' Farker
 
Join Date: 10-09-07
Location: carthage,mo.
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Might want to rethink using coals or unburned briquettes that have rendered , rancid grease dripped on them. The reason I say rancid is after 24 hours with temp and humidity they'll turn south. Pork fat gets nasty quick. The taste will be affected.That's the main reason all of my units are equipped with a thick, steel smoker plate that the juices drip on, vaporize and release the tastes we all like. Much different reusing the unspent fuel without grease saturation. Steve.
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