All fired up for the Maiden voyage!
I am doing pastrami on the top and ribs on the bottom. First time using it. My question is, is there a concern with the drippings from the top shelf coming down onto the lower shelf and messing with flavor?
With smoking meat on top, a pot of beans below to catch the dropping for flavor, there might be a chance to answer your question by example.
Perhaps there is no need to spritz for or baste.
Them robs look good ready to going in.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
The briskets are gonna release quite a bit of fluid. It means either:
A) you're gonna add a bit of beef flavor to those ribs, and/or
B) you're gonna mess with the bark on those ribs.
Not a huge deal, but if you can I would try to place them not right on top of/underneath each other. Completely depends on space of course. Great to see a smoker packed with meat!
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