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Old 07-03-2013, 09:26 AM   #7
mtbchip
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Join Date: 02-24-11
Location: San Diego, CA
Name/Nickname : Chip
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Use pan YES. On a long, low and slow cook I will use the drip pan for the 1st half of the cook to catch the majority of the fat as it renders from the meat (both brisket and pork shoulders). I will take the deflector OUT for the 2nd half of the cook and have the remaining fat hit the coals to help develop a better flavor and bark.

I DO NOT add water to the drip pan. What I have been doing is placing a few large bolts on top of the deflector. Then place the pan on the bolts. WHY? So the drip pan has an "air gap" between it and the deflector. That prevents the fat in the pan from getting too hot and burning. Try it! No water needed, esp in a KAMADO! Often times I collect that delicious golden brown fat for later uses. One good use for pork shoulder drippings is to use some (sparingly) on your ribs BEFORE you foil them. MUCH BETTER than margarine in my opinion!
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Cooking on a Kamado, Weber Performer, Hibachi & MSR WhisperLite (my only gasser).
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