> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
It makes sense ... and is undoubtedly why barrel smokers like the PBC are so effective (Noah's "flavor fog" from fat dripping onto the coals) and why a gasser can make such tasty burgers, etc., as long as there is plenty of fat dripping onto smoking-hot "flavorer bars" (Weber) or whatever other manufacturers call them. Fat on the fire ... who'd a'thunk it?
Edit: I don't know about a Traeger ... but it should be possible to make it work on a Grilla OG by setting a small metal container (or a foil smoke pouch) with the fat in it on the little shield on the bottom of the main deflector. Might just have to give this a try ... perhaps with some nice, fatty bacon (before investing in Wagyu tallow) ... .
Last edited by MBMorgan; November 17, 2021, 11:46 AM.
Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
I saw this yesterday. It was the second YouTube video I saw this week that suggested putting beef fat on the fire amped up the flavor of the brisket. The first was Robby Robinson (aka Chud's BBQ) https://youtu.be/Z2aD16zFP8E
I also asked Jeremy Yoder (in the comments) if this made a mess out of his firebox and he replied "No, all the fat just burns up".
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I do something similar with chicken trimmings on the kettle. Learned that from Dave Parrish (for those of you relatively new here, that's the now-owner of SnSGrills.com who used to rub shoulders with us here). Place chicken fat & trimmings on the coals, a few at a time. Keep doing it incrementally until you run out. Stinks to high heaven but it works magic on the chicken!
I might have to try this on my next brisket cook (on Black Friday, who's with us?). I don't care for the taste of a brisket on the PBC, so I will be anxious to see how much of a difference this really makes in the end product so many hours later, pro or con or nill.
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Last edited by MBMorgan; November 17, 2021, 11:46 AM.
Brisket Secret not for a Traeger
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