My name is Kayla and I bought a Char-Broil vertical electric smoker a few weeks ago. I am just now getting up the nerve to actually smoke something. I was at Costco earlier and they had pork belly and I decided what better way to break in my smoker than to attempt bacon!! The only problem is that I have no idea what I am doing. I found a couple of really helpful posts and after I gather the necessary supplies, I will be smoking bacon. One question that I have is related to the fact that the smoker has the heating element at the bottom. When smoking meat, is a barrier required between the meat on the shelf and the heating element? I would imagine that any grease from the meat landing on the heating element would cause a problem, no?
Thanks a bunch!
PS I will be smoking in Arizona