Had more time to think about what occurred with the rib smoke. Since there is no baffle, the drippings go directly into the charcoal pot and are vaporized. Then carried in the smoke up and over the meat as it cooks. In addition, the whole barrel is coated in the same stuff. This is why the meat is more smoke flavored and is much darker in appearance. That was obvious, BUT, when I cleaned up the pit after I removed the H frame grill, and wiped the upper lid. The dark oily coating on the lid struck me as something I would not like to swallow. But that is just what is also coating the meat. Also the H grill was very difficult to remove the sooty greasy coating. Even after soaking in the sink with lots of detergent, it was hard to rub or scraped the crud off of the chrome surface?
SOOOOOO-----Perhaps we should not be eating meat done this way? In our pellet grills the fat drips onto the drip pan and water based juices are vaporized, and the grease drains into the grease pot and is discarded. The only time you catch the grease in the BHC is when you are smoking a big fatty meat like a brisket, shoulder (butt), Turkey, --then you put a grease pan down below to avoid flare ups.
Even then you will probably vaporize enough of the fat to get it all over everything.
I know we are often told that smoked foods are not good to eat often. (medical advice suggests higher incidence of GI cancer, but I have not seen convincing proof of this)
In our pellet smokers, we do get much less of this oily smoke, but we get less smoke taste as well.
My plan: Will do several other type of cooks and see how they go. Thinking of doing tri-tip and brisket. Tri tip will be a reverse sear by pulling off the top barrel after smoking and using this charcoal grill to sear.
Would appreciate any thoughts from our editor in chief or others.
