OK,
I've got a Char-Broil offset firebox smoker, the small one. I've used it once for "country style" ribs. There was a LOT of fat/juice runoff. I used a drip can, and it was overflowing before I was done.
My question is, even when all was done, there was a lot of fat/juice left in the bottom of the smoke chamber. Should I leave that for more "seasoning" or hose it out so I don't risk mold or bacteria?
Thanks,
Jory
I've got a Char-Broil offset firebox smoker, the small one. I've used it once for "country style" ribs. There was a LOT of fat/juice runoff. I used a drip can, and it was overflowing before I was done.
My question is, even when all was done, there was a lot of fat/juice left in the bottom of the smoke chamber. Should I leave that for more "seasoning" or hose it out so I don't risk mold or bacteria?
Thanks,
Jory