Quote:
Originally Posted by BigRedChief
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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Yep, same here. Sometimes I like to leave a few chunks of wood in the water pan while smoking.