I like the double diffuser. I don’t care for that burnt grease flavor when drippings hit a red hot diffuser. Interestingly enough, they don’t bother me dripping directly into the coal.
What do the kamado guys do? Wouldn’t drippings on a stone diffuser produce burned grease smoke?
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Yeah burnt/smoky grease from a drip pan or diffuser is not for me. It's basically a dirty smoke that can impart a pungent and bitter flavor on the meat. On the other hand, oily drippings on hot coals is totally different and beneficial. The oily drippings burns off almost instantly and generates much cleaner and lower amount of smoke, which in turn adds flavor.
Typically temperature of the oil puddle in a drip pan can hover anywhere around 300-500F which is bad thing since most oils begin to start smoking once it hits 350F. For my high temperature cooks such as rotisserie or vortex chicken , i always fill the drip pan with ashes in a kitty litter manner to absorb the drippings and prevent it from smoking.
Topic: Just ribs. (Read 1020 times)
