PaulstheRibList
Full Fledged Farker
This BBQ thing is fun, and I keep going deeper!
I'm thinking about how I could cook more and maybe sleep more...so I'm exploring adding an insulated vertical cabinet smoker to the inventory.
Here is what I cooked on my new stickburner this past weekend
I've had the brisket at some of the top places on the Texas Monthly list (Pecan Lodge, Lockhart Smokehouse, Louie Mueller), and LOVE the beautiful black bark on those, and have been working to do something similar. This past weekend's results were my best yet.
MY QUESTION: What is the impact of the upper racks dripping on the meats on the lower racks?
Does it impact the appearance of the meats on the lower shelves?
Does it impact the flavor of the meats on the lower shelves?
The insulated vertical smokers add a lot of capacity and for the pellet and gravity feed varieties, a lot less tending of the fire. But I would love to hear from some of you who use them how the meats dripping on meats impacts them?
Thanks!
paul
I'm thinking about how I could cook more and maybe sleep more...so I'm exploring adding an insulated vertical cabinet smoker to the inventory.
Here is what I cooked on my new stickburner this past weekend
I've had the brisket at some of the top places on the Texas Monthly list (Pecan Lodge, Lockhart Smokehouse, Louie Mueller), and LOVE the beautiful black bark on those, and have been working to do something similar. This past weekend's results were my best yet.
MY QUESTION: What is the impact of the upper racks dripping on the meats on the lower racks?
Does it impact the appearance of the meats on the lower shelves?
Does it impact the flavor of the meats on the lower shelves?
The insulated vertical smokers add a lot of capacity and for the pellet and gravity feed varieties, a lot less tending of the fire. But I would love to hear from some of you who use them how the meats dripping on meats impacts them?
Thanks!
paul