I just finished cleaning out my gear and it was a chore. Getting the grease and the creosote off the the smokers took a lot of time and effort. I used Easy Off for 30mins then a power wash at 2800psi. Even with that, I got perhaps 60% of the creosote off but all of the grease gone. So I'm wondering how much do I lose by using aluminum pans in my next smoke.
I'm doing a boneless Leg of Lamb for Easter and a whole Packer Brisket. I'm gonna put both meats in pans this time since there should be a good amount of grease coming out.
What do you guys think? Forego the pans and just get ready for another major cleanup OR use the pans and hope the meat gets a good amount of smoke...
I'm doing a boneless Leg of Lamb for Easter and a whole Packer Brisket. I'm gonna put both meats in pans this time since there should be a good amount of grease coming out.
What do you guys think? Forego the pans and just get ready for another major cleanup OR use the pans and hope the meat gets a good amount of smoke...
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