Drain Mod

[brdbbq]

What is the best drain mod you may put on a smoker ?

 

[BBQchef33]

are you bored?

 

[brdbbq]

are you bored?

 

[kcquer]

What is the best drain mod you may put on a smoker ?

One that lets the fat out of the pit before there is a large rib incinerating fire:twisted: :mrgreen:

 

[BBQchef33]

oh,,

thats the OPEN drain mod.

 

[FatDaddy]

im glad this has been brought up. we are lookin at putting in a drain on my smoker. we were thinking something along the lines of a grease trap witha valve or cap in the 3" diameter range and about 6-8 in length? does this sound about right ? or should i go a different route.

 

[kcquer]

im glad this has been brought up. we are lookin at putting in a drain on my smoker. we were thinking something along the lines of a grease trap witha valve or cap in the 3" diameter range and about 6-8 in length? does this sound about right ? or should i go a different route.

3" is probably bigger than you need. Rigs with valves usually have a dam (a "D" shaped piece of flat steel) installed in the bottom of the pit near the firebox end so the bottom of the pit can be used as a waterpan. If you don't plan on using water, an opening like you describe with a drip bucket underneath will suffice, although lots of folks use a valve and just drain off the grease when the cook is done rather than let it drip through out the cook.

 

[Grumpy's Q]

Is this a trick question???

Aw yes the classics just get better with age! :mrgreen:

 

[BBQchef33]

im glad this has been brought up. we are lookin at putting in a drain on my smoker. we were thinking something along the lines of a grease trap witha valve or cap in the 3" diameter range and about 6-8 in length? does this sound about right ? or should i go a different route.

sorry to go OnTopic ladies, but he asked.. :twisted:


you need something with a valve and 2 inch wide is plenty. Dont know the size of your pit, but a 3inch by 8 inch trap will fill up quickly. when doing multiple butts and briskets, the bottom of a 20x60" pit has an inch of grease in it halfway thru. the valve lest you drain out alot easier and cleaner than a cap.

 

[nmayeux]

I like the drain in my Lang, as it is tied to the baffle at the low point. This allows you to hold water or marinade if you want to, as it acts as a heat sink. It really adds temperature stability to a cook. One of my favorite things about the Lang style cookers.

 

[bbqjoe]

Something perhaps like this?

 

[JohnMcD348]

What kind of smoker are you using? That could make a bit of a difference. There's a section in the files section that has photos and instructions for putting one in the Bandera. I've kinda been thinkin about doing that myself.

 

[NCGrimbo]

I've got the drain plug mod on my Bandera and I'm glad I did it. I've also go the door seal mod done. One time before I did the drain mod, it rained for 4 days straight. I went outside and opened the Bandera and then had to go inside and change my shoes, socks, and shorts due to getting soaked with greasy water. The door seal was so good that there was water all in the bottem of the smoker. I did the drain mod that afternoon.

 

[BBQchef33]

I've got the drain plug mod on my Bandera and I'm glad I did it. I've also go the door seal mod done. One time before I did the drain mod, it rained for 4 days straight. I went outside and opened the Bandera and then had to go inside and change my shoes, socks, and shorts due to getting soaked with greasy water. The door seal was so good that there was water all in the bottem of the smoker. I did the drain mod that afternoon.

i never felt the need for a drain in the bandera. Instead i put a 3/8 inch weep hole in each corner(which was under the firebricks). It allowed for rainwater to drain. And its light enuf, that when i rinsed it, i just tilted it forward to let the water spill out.

 

[kickassbbq]

Here I go again. I do nee no steenkin drain.
I put all my meats in aluminum pans and catch the wonderful, natural juices from the meats.
I do not have all that stinking, dirty, filthy, nasty grease in the bottom of my smokers to draw flies and nats and chiggers and stray dogs.
Both of my smokers have grease drains, but I have never used them.
PARTY!!!!!!!!!!!!
Whew, where's the aspirin?
Smoke On!!!!!!!
ed

 

[frognot]

i remember this smoker that looked like an armadillo . . .

 

[BBQchef33]

and brian made friends with it right??

kickass, u get the same smoke penetration all around when you in a pan. I would think no smoke could get to the bottom.... unless u have it up on a rack in the pan.

 

[kickassbbq]

Phil,
I have done it both ways MANY times and I can't tell the difference in the smoke penetration. What I CAN tell is that my meats are MUCH more juicier and more tender using this method as opposed to letting all that natural juice run away from the meats.
Hey, I am a lazy B%&^%$974rd and this is just a way for me not to clean up a smoker. Works for me.
Have a GREAT day!!!!!!!
Smoke On!!!!!
ed

 

[nmayeux]

I've pretty much gone the way of using foil and pans. I do have the baker's racks to keep the meat up off the bottom of the pan, but sometimes I'm lazy and just use the pan. I keep my smokers inside, so I don't want to have rancid fat stinking up the place. However, even if I didn't use the foil, I would still keep my stuff spotless. I have not noticed any change in the taste using the pans, but if you let the meat sit in the juices, it will affect the appearance of the bark. On another note, I have been saving some drippings to try in my next batch of sauce. My neighbor makes his own sauce, and the drippings really makes a difference. A richer, deeper flavor.

 

[BBQchef33]

ON another note...

using drippings in sauce will cut down the shelf life.. yes..

I always thought that sauce made with no drippings can keep for months, but as soon as ya dip a brush in it from the meat, or add the drippings adds another level of ingriedents that can spoil shortly after.