Absolutely it is. I havenāt changed my grease bucket in close to a year. I hardly change the foil I have covering my drip tray. I spray my grates with Pam grill spray, since my main grate is mostly covered by the sheet pan, it hardly gets messy. My aftermarket grate cleans up easily wam, other than vacuuming the pit out, hardly any work involved. I cook a lot on it too.
Apparently my message wasn't clear. I'm looking for a way so that when I pull out the pimp-my-grill grates, my cook doesn't drip all over the outside shelf. This exterior shelf is what I don't want to keep wiping down. As for the inside, I let that take it's natural course of dripping down and out into the bucket.
I addressed it in this post, it got a little confusing.
Pics are necessary!'
I've always found BS chicken breasts to be dry after cooking on grill or smoker. My default now is to brine them for no more than one hour (3/4 C water, 1/4 C sunflower oil, 1T each sugar and kosher salt, pat dry, don't rinse). This is especially true for previously frozen breasts. The sunflower oil helps to emulsify the oil/water mix, and also elevates the Maillard reaction when cooking. Get the grates really hot, then cook over indirect-medium about 4 minutes per side. Cook to temp.
I second the recommendation on Ruhlman and Polcynās āCharcuterie.ā Excellent source of background information and recipes for sausage and pĆ¢tĆ© - indeed, all things Charcuterie.
I added about 6 big chunks of Hickory in with it because at that temperature it doesnāt put out nearly as much smoke flavor. I lit it in four places so once it started the chunks would get going good, but closed my top vents to the same setting as I use for low and slow. That way it let the temperature creep up allowing the chunks to get going good. I also used a Inkbird Controller so after I could smell the hickory good, I opened the top vent more so the temp could creep on up to 340. But I went ahead and put the butts on so they could start taking advantage of the smoke. So I think the majority of the smoke flavor is from the chunks but I do taste a little of the oak from the lump. I used to experiment with the Turbo cooking before and although Iāve always been able to keep my egg temperature stable at low and slow I struggled with 340 because it would climb fast. But my buddy gave me the Inkbird controller last year about the time I was really getting into my Traeger so I didnāt use it. But for a cheap controller it works better that Flame Boss thatās twice the price, easier to operate too. The pulled pork is as good as what I used to cook on offsets but 6 hours instead of 12-16.
Wonder why your Lab is 105 lb?
