The meat being smoked often has high fat content. I just let that fat drip down into the charcoal'wood fire, not catch it in a pan. Correct?
SmokingMeatForums.com Top Picks
- 14,979 Posts. Joined 5/2011
- Location: A Jersey Boy in the mountains of Emporium PA
- Points: 830
- Select All Posts By This User
If you are using a Smoker, there most likely is no Fire directly below the meat and a water pan that will catch the drippings. If you are smoking on a Grill, you should be using Indirect Heat, Fire lit on one side, meat on the other. In this case Definitely use a drip pan as the accumulating Grease can Flair up during the smoke or next time you build a fire in the whole grill making a lot of nasty tasting Soot...JJ