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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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19-03-2004, 03:18 AM
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Whole Pork Loins -- Help
"M&M" wrote in message ...
On 17-Mar-2004, (Jim S.) wrote: snip Thing about fat is that it can work against you. Have the stuff dripping over the charcoal and you get flare ups.. snip What's with this flare ups. If you have the lid on for 'Q' there isn't going to be any flare ups. And if you're using a water pan and let it go dry, shame on you. Definitely. I know that. And so do a lot of other folks, yourself included. I merely pointed this out for the benefit of those who haven't thought of it. My smoker is a Brinkman open bottom water smoker. Before I learned how to use it the right way, I burned quite a few pieces of meat. Totally my own fault, and I wasn't expecting flare ups. ( too many margaritas !!) The main point I was trying to make is not to have the FAT smoke all over the Q. The stuff tends to cover the other smoke flavors if overdone. A little bit isn't bad, but WOOD smoke is so much better in flavor. I think you get more of a 'grilled' flavor if you have too much fat smoke. Jim 
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19-03-2004, 11:05 AM
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Whole Pork Loins -- Help
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