Chula Vista Q
Got Wood.
Does the RF plate like in a Lang or Shirley (or tuning plates in a standard offset for that matter) contribute to much grease smoke flavor to the meat?
I’m not a fan of the grease “mist” you get as advertised with some barrel cookers due to fat burning on coals when cooking low and slow.
Lang advertises the awesome flavor you get with this smoke coming from drippings on the RF plate. So I assume that the fat burning on coal flavor is totally different from the fat burning on the plate flavor.
I’m looking for a stick burner but am worried about this. I have never tried food from a RF cooker. Should I stick to a traditional flow offset instead?
The thing is, I really like how Shirley Fab has the killer tires under the patio models and the build quality looks superb... Looking at some of your cookers has swayed me a bit from a Texas style offset to a Shirley. Paul seems like such a cool dude in the videos too.
Maybe I could loosely foil the RF plate to prevent burning grease?
I’m a total NOOB at stick burning so am looking for some words of advice and encouragement!
I’m not a fan of the grease “mist” you get as advertised with some barrel cookers due to fat burning on coals when cooking low and slow.
Lang advertises the awesome flavor you get with this smoke coming from drippings on the RF plate. So I assume that the fat burning on coal flavor is totally different from the fat burning on the plate flavor.
I’m looking for a stick burner but am worried about this. I have never tried food from a RF cooker. Should I stick to a traditional flow offset instead?
The thing is, I really like how Shirley Fab has the killer tires under the patio models and the build quality looks superb... Looking at some of your cookers has swayed me a bit from a Texas style offset to a Shirley. Paul seems like such a cool dude in the videos too.
Maybe I could loosely foil the RF plate to prevent burning grease?
I’m a total NOOB at stick burning so am looking for some words of advice and encouragement!