Capturing Rendered fat

[Displaced Texan]

I'm curious what folks do to capture the rendered fat from cooks. My pit does have a grease drain, but I was thinking of just placing some aluminum pans underneath the racks to capture that greasy, rendered, beautiful gold tallow.

Anyone else do this, or is there a concern of affecting the convection in the pit? Asking because I saw a technique of tallow on butcher paper prior to wrapping brisket that I want to try. What better tallow than the drippings from the very briskets being smoked?

24x48 Bell Fab offset, 3/8" steel.

Thanks!

 

[TNJAKE]

Using a pan to catch the drippings won't hurt a thing!

 

[Displaced Texan]

Using a pan to catch the drippings won't hurt a thing!

Thanks, Jake! Great pit except Craig's drain is not flush with the bottom of my cook chamber. Not sure how yours is. I will eventually need to get some grinding tool to level that out for easier cleaning.

 

[TNJAKE]

Thanks, Jake! Great pit except Craig's drain is not flush with the bottom of my cook chamber. Not sure how yours is. I will eventually need to get some grinding tool to level that out for easier cleaning.

Mines flush but I have never used it. I just get mine hot enough to burn up the grease then scoop it out

 

[Displaced Texan]

Mines flush but I have never used it. I just get mine hot enough to burn up the grease then scoop it out

Didn't notice until I got the beast home and cleaned it out before seasoning.

 

[Hamdrew]

You can start by rendering out the trimmed hard fat cap in a pan on the grate, too, but no it should not affect the airflow much.

 

[Displaced Texan]

Thanks. Obviously keeping pits clean is essential but I never hear of doing this with pans.

 

[Chasdev]

I would venture to guess that keeping pits clean is overlooked by 90% of "Pit masters".
Was watching Man Fire Food today (four episodes) and every one of the outfit's giant smokers he visited had half an inch of carbon and grease built up inside them.

 

[SmokinEdge]

I would venture to guess that keeping pits clean is overlooked by 90% of "Pit masters".
Was watching Man Fire Food today (four episodes) and every one of the outfit's giant smokers he visited had half an inch of carbon and grease built up inside them.

Yup, it’s called seasoning.

 

[Displaced Texan]

Yup, it’s called seasoning.

I definitely clean the ashes out of the firebox. Are you saying I shouldn't worry too much about the cook chamber?

 

[SmokinEdge]

I definitely clean the ashes out of the firebox. Are you saying I shouldn't worry too much about the cook chamber?

Not too much is correct. Clean the grates, scrape out the grease, you know maintenance. But not much more than that.

 

[Displaced Texan]

Not too much is correct. Clean the grates, scrape out the grease, you know maintenance. But not much more than that.

This is why I like this forum and learn a lot. Much appreciated.

 

[TNJAKE]

I definitely clean the ashes out of the firebox. Are you saying I shouldn't worry too much about the cook chamber?

I posted at same time as SmokinEdge with basically the same thing. So edited. Keep the firebox clear of ashes though. That will help your airflow when burning a new fire

 

[TNJAKE]

My Bell Fab has tuning plates. Does yours?

 

[Displaced Texan]

My Bell Fab has tuning plates. Does yours?

It has one big tuning plate and a baffle welded in the cook chamber at the firebox. I think I am going to try my next cook without the tuning plate.

Do you build your fire directly on the firebox floor or on the grates he provided?

 

[TNJAKE]

It has one big tuning plate and a baffle welded in the cook chamber at the firebox. I think I am going to try my next cook without the tuning plate.

Do you build your fire directly on the firebox floor or on the grates he provided?

My tuning plates are 3 sections of steel that I can move around. Plus the same baffle you have that's welded at firebox end. I do scrape off my tuning plates after a few smokes with the end of my grill brush.........I build my fire on the grate inside the firebox. So should you. It keeps your fire elevated above the ashes and that will burn cleaner

 

[SmokinEdge]

I posted at same time as SmokinEdge with basically the same thing. So edited. Keep the firebox clear of ashes though. That will help your airflow when burning a new fire

You can cover my posts any time Jake. I can’t find much to disagree with.

 

[Displaced Texan]

My tuning plates are 3 sections of steel that I can move around. Plus the same baffle you have that's welded at firebox end. I do scrape off my tuning plates after a few smokes with the end of my grill brush.........I build my fire on the grate inside the firebox. So should you. It keeps your fire elevated above the ashes and that will burn cleaner

He was supposed to make them and forgot. He did it at the last minute, it was getting late, so I just took the one and left. It was a mistake on my part. I had it in there for seasoning and the rib cook I just did.

Okay, I have built the fir on the grates to this point, so I will keep doing that.

Edit: I'm sure it would be no problem to have some around here fabricate a couple more tuning plates for me.

 

[TNJAKE]

He was supposed to make them and forgot. He did it at the last minute, it was getting late, so I just took the one and left. It was a mistake on my part. I had it in there for seasoning and the rib cook I just did.

Okay, I have built the fir on the grates to this point, so I will keep doing that.

Edit: I'm sure it would be no problem to have some around here fabricate a couple more tuning plates for me.

Yes and wouldn't be expensive. I expect since you just have the one you are hotter at one end versus the other? I can send you pics and dimensions of mine. Obviously my smoker width is bigger than yours but you can adjust for your size. The way he set mine up I have even temps all the way across the smoker

 

[Displaced Texan]

Yes and wouldn't be expensive. I expect since you just have the one you are hotter at one end versus the other? I can send you pics and dimensions of mine. Obviously my smoker width is bigger than yours but you can adjust for your size. The way he set mine up I have even temps all the way across the smoker

I found it to be very hot at the exhaust end.

I am getting ready to go fly to Vegas and back to Chicago, so I will get back with you sometime tomorrow. Also getting some hickory delivered.