Quote:
Originally Posted by tooge
Not trying to be controversial here, but do you really want lots of essentially grease causing your smoke? I don't think so. I wouldn't want the fire to be caused by dripping fat. On a grill it's a different animal, because the steaks are just flamed "kissed", but when smoking for several hours, I would rather have wood smoke than liquified fat smoke.
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Quote:
Originally Posted by tooge
From Grillbeast.com
Lesson 5: Cook Over Indirect Heat
When you're doing a short, fast cook, drippings falling onto the embers below can add extra flavor to items like steak, chicken pieces, and seafood. However, direct cooking is not something you want to do for long cooks. The meat juices and fat drippings will cool the embers over time, as well as produce a bitter, dirty smoke. Therefore, you want to keep big cuts of meat away from the flames while maintaining a temperature of about 225ºF.
Sayin....
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I agree with you, tooge. Admire your chutzpah, as well.
There are like carcinogens and junk in the grease-fire smoke. I don't care for carcinogens and junk.
Dinny