Dennis Stilwell
TVWBB Member
I have been using a pizza stone instead of the clay pot because I can not find one during the winter months. I feel that using the pizza stone is not that great. It seems that the drippings tend to burn on stone and I feel it adds a negative taste to my Q. I also notice a blackish puddles on the meat sometimes which I don't like to see and for now blame using the pizza stone. I just got my Brinkmann water pan and thinking about doing it old school with water.
For the guys that use the clay pot.
1. When you finish cooking is there wet drippings in the clay pot or are they all dried out and burnt?
2. My target temp is 275. Is this my problem with the burring of the drippings?
Thanks,
Dennis
For the guys that use the clay pot.
1. When you finish cooking is there wet drippings in the clay pot or are they all dried out and burnt?
2. My target temp is 275. Is this my problem with the burring of the drippings?
Thanks,
Dennis