- Dec 14, 2020
- 75
- 86
Hello all,
Long time lurker, first time poster.
I've been smoking for about five years now and I'm finally getting around to attempting my first fatty in the near future. I do my smoking on a round Primo komado style grill. But I currently don't have a charcoal divider and thus have no way of doing indirect cooking.
My question is around the risk of either severe flare ups or potentially a grease fire. With ground sausage and bacon I imagine the fat and grease coming off this has got to be pretty significant.
Should I avoid trying this in my Primo? I've thought about putting an extra rack on top of the grates with a foil pan in between to catch the drippings. What are some opinions on me attempting this? I've looked around some but didn't find anything.
Thanks for your input.
Long time lurker, first time poster.
I've been smoking for about five years now and I'm finally getting around to attempting my first fatty in the near future. I do my smoking on a round Primo komado style grill. But I currently don't have a charcoal divider and thus have no way of doing indirect cooking.
My question is around the risk of either severe flare ups or potentially a grease fire. With ground sausage and bacon I imagine the fat and grease coming off this has got to be pretty significant.
Should I avoid trying this in my Primo? I've thought about putting an extra rack on top of the grates with a foil pan in between to catch the drippings. What are some opinions on me attempting this? I've looked around some but didn't find anything.
Thanks for your input.