Quote:
Originally Posted by Inmem58
You're correct, I assumed you were talking about the WSM. I definitely smoke with a pan under the meat, never did like it dripping on the coals.
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I use a wood smoker. Pan of water to help with mositure. The smoker always has an apparatus to make sure the drippings stay off the wood being smoked. I never tried it but too many people on the forums warned about the acid and or sharp taste of smoke into the meat coated with grease drippings.
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