Started by cherrybergher, May 26, 2016, 12:59:20 PM
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Quote from: cherrybergher on May 29, 2016, 04:40:41 PMtskeeter, thanks for the notes on the pucks, I appreciate it, it really helps a lot. Salmonsmoker, that's a great idea about the trays. When I do pork butt would it be a good idea to put a water tray on an empty rack below the butt to help maintain the temp and also catch some drippings so the vtray doesn't get too greasy and cause flare ups? or would that negatively affect heat circulation and make the meat soggy?Thoughts or ideas from anyone welcomeThanks
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