The BBQ BRETHREN FORUMS. - View Single Post

Goose · 03-01-2009, 12:28 PM

I am still making friends with my Pro Q 20 Excel, grease management (what else would you call it?) has been a challenge.

My first smoke was the worst in this regard as I ended up with an unlined pan with a couple of quarts of half frozen fat and water. My property is small and I just don't have a place to dig a deep hole and dump it. I have since started to line the water pan and use drip trays under the meat, I loose a lot of room in the smoker that way but its better than nothing. So I am looking to hear how some of the more experienced members handle this.
Thanks.

03-01-2009, 12:28 PM	#1
Goose Full Fledged Farker Join Date: 01-25-09 Location: By the Bay...NYC	Grease managment in a Bullet smoker I am still making friends with my Pro Q 20 Excel, grease management (what else would you call it?) has been a challenge. My first smoke was the worst in this regard as I ended up with an unlined pan with a couple of quarts of half frozen fat and water. My property is small and I just don't have a place to dig a deep hole and dump it. I have since started to line the water pan and use drip trays under the meat, I loose a lot of room in the smoker that way but its better than nothing. So I am looking to hear how some of the more experienced members handle this. Thanks. __________________ Jim