MikeyBfromTN
Knows what a fatty is.
When we compete, I use a Humphrey's, Down East Beast to cook my ribs and brisket. Probably will move the butts to it, too.
Anyway, I usually cook 4 racks of St Louis, 2 racks per shelf. I've noticed that the ribs drip a gray liquid onto the the lower racks. I assume it's just marrow and I'm not too worried about the taste, but appearance.
But, it makes the appearance of my lower ribs and even my brisket have gray spots on it. I can kinda blot them off, but I'm messing with the great bark/color of the meat(s).
My question is, have you encountered this and what have you done about it? I assume it's the same issue, for all vertical smokers, so its not a Humphrey's issue. Backwoods guys?
My first thought would be to lay foil between the shelves, maybe on an empty shelf, inserted in between. But, I'm concerned it might affect the heat distribution. And I don't want to be moving cooking racks around. I could lay it just under the ribs, but that seems like it might be a pain. Plus it'll use more space and racks.
Thanks!
Anyway, I usually cook 4 racks of St Louis, 2 racks per shelf. I've noticed that the ribs drip a gray liquid onto the the lower racks. I assume it's just marrow and I'm not too worried about the taste, but appearance.
But, it makes the appearance of my lower ribs and even my brisket have gray spots on it. I can kinda blot them off, but I'm messing with the great bark/color of the meat(s).
My question is, have you encountered this and what have you done about it? I assume it's the same issue, for all vertical smokers, so its not a Humphrey's issue. Backwoods guys?
My first thought would be to lay foil between the shelves, maybe on an empty shelf, inserted in between. But, I'm concerned it might affect the heat distribution. And I don't want to be moving cooking racks around. I could lay it just under the ribs, but that seems like it might be a pain. Plus it'll use more space and racks.
Thanks!