- Jul 19, 2010
- 67
- 19
Happy thanksgiving to everyone.hoping y'all have a smoking good day.
Brined,rubbed and in the Masterbuilt
Brined,rubbed and in the Masterbuilt
I'm not trying to hijack this thread, but I almost always smoke poultry in pans.
Looks beautiful !!!
I am VERY curious -
You are smoking it in the pan/rack showed in first photo.
VERY convenient overall.
But, I am wondering - Does that impede the smoke permeation objectionally?
Maybe not really on upper portions, but on underside.
I would think it must.
But see, I think my Missus would prefer that, sigh, She's not nuts about "smoked" stuff.
Really would like to know how it ends up working out cooked IN a pan like that.
Cause again, it sure is convenient and TOTALLY contains allll grease.
Marc