Originally Posted by KC_Bobby
210 may be low for the entire cook, but a few hours at a low start like that can make for a beautiful (Bill Grigsby mod) smoke ring.
When people cook in pans, do they let the meat sit on the bottom or do you put a rack in the pan so the meat doesn't directly sit in the juice?
Sits in the juice.
"If you can't smell smoke it ain't a barbeque joint"
KCBS Certified BBQ Judge
1975 ECB - Retired, may have it bronzed
GOSM 3005C, a square ECB, GOSM 3405BGW
Char-Griller Duo, best of three in one
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