- Aug 4, 2010
- 6
- 10
Just joined the forum, and wanted to say hi to ya'll. I recently got a horizontal pipe smoker, and did my first all-day cook with it. It was a pork butt, another first. Never done one of those before. After this weekend, I'm gonna have my wife keep a close eye on any sales for butt, because it was just great! I used a mix of oak and elm for the first 6 hours, and then wrapped it in foil and finished the cook with 5 1/2 hours of charcoal. Cooking temps were 230-250 for maybe 80% of the time.
I do have one question for all you long-timers: do you use the pan drippings that accumulate in your drip pan, or do you toss them? Those juices look real good, but have a really strong, maybe too strong, smoke smell to them, and there's always the possibility that a little ash got into them. Anybody been brave enough to use those drippings? By the way, before this new pit, I used a great little 22 1/2 inch Weber kettle grill, and any drippings always had ash in them, so I never even considered using them.
Mark
I do have one question for all you long-timers: do you use the pan drippings that accumulate in your drip pan, or do you toss them? Those juices look real good, but have a really strong, maybe too strong, smoke smell to them, and there's always the possibility that a little ash got into them. Anybody been brave enough to use those drippings? By the way, before this new pit, I used a great little 22 1/2 inch Weber kettle grill, and any drippings always had ash in them, so I never even considered using them.
Mark
