Summit experiment

[MacEggs]

I have owned a Summit for about one and a half years.

It's an amazing cooker, except for one downfall, in my opinion...
When using the diffuser plate, the drippings burn and cause the flavour of the meat to be off.
Even when using foil, or a foil drip pan.

An idea came to me.
How about a layer of 1" thick fire brick on the diffuser plate.
And then a drip pan on top of that. Well, that's what I did.

I picked up this aluminum pan with 1" walls at the local cash 'n' carry.
It is literally the same diameter as the diffuser plate.








Had a vacuum sealed 4+ pound brisket point that had been in the freezer for 3ish years. On it went.
Not many pics, but you get the idea.
It turned out fantastic!





Yesterday, I put some spares on, cut into STL slabs.
My sweet tooth has been acting up, so a generous amount of brown sugar went on the two slabs on top of a basic rub. The trimmings got a basic SPG rub.






These experiments were a success!
I am very happy with this setup.