Top Vs Bottom Grate Question


 
B

Brian Carroll

New member
Hey guys! I just finished my first smoke and to say that it was a huge success is an understatement. I'll be posting pictures under my chicken, baby thread tonight or tomorrow.

Question in anticipation of my next smoke for about 10-12 people...One thing I noticed was the amount of grease and fat that dripped down into my water pan was surprising, considering I was just cooking chicken. I'm curious how you avoid the drippings from your top grate covering all food on your bottom grate? It seems like all the fat and everything that comes off the top grate of food will affect the taste, texture, and coating of the bottom food?

Any advice or help would be appreciated, newbies and experts alike! Thanks again, all.

Brian
 
the only issue I can think of is if the food on top was significantly different (seasoning, type, etc) from what you have on the bottom. In other words, tri tip over tri tip, or over, chuck, not a concern whatsoever. But I wouldn't put chuck over a salmon filet. Salmon takes on flavor very easily and that would ruin it. And wouldn't do vice versa either...who want fish-tasting beef?
 
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