The BBQ BRETHREN FORUMS. - View Single Post

tony76248 · 06-21-2007, 08:34 AM

Yes I do, it will sometimes be up to the brim of the aluminum pan. If I do not use a pan, it works good too, but you tend to get a bunch of grease in the bottom of the smoker. The meat will still be incredibly moist. That said, I use a Stumps cooker. I would imagine that with a stick burner, the end product will be somewhat drier.

06-21-2007, 08:34 AM	#27
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX Downloads: 0 Uploads: 0	Yes I do, it will sometimes be up to the brim of the aluminum pan. If I do not use a pan, it works good too, but you tend to get a bunch of grease in the bottom of the smoker. The meat will still be incredibly moist. That said, I use a Stumps cooker. I would imagine that with a stick burner, the end product will be somewhat drier. __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!