A fat separator separates the fat from the natural juices. They are really nice for making gravies, au jus, or just adding the juices back without having the greasy aftertaste. The one the OP posted is nice. Mine looks like a flower watering pot which does a decent job, but it makes a mess.
It dispenses from the bottom that way you can leave the fat it the container and use the rest for au jus, gravy or just mix it back in to the meat.Alright....Tell me about this fat separation?
I'm still using a spoon and a measuring cup, but I'm slow.I have not tried this before!
May need to give it a go!
We are down to 1 teenager living in the house (Albeit 17yr old, 6'1", 157lbs). So, I felt fortunate to get 5 meals out of that 3lb roast.Looks like lunch was last nights dinner. I know in my household there probably would not have been much in the way of leftovers for lunch the next day. We are quite carnivorous.
A fat separator separates the fat from the natural juices. They are really nice for making gravies, au jus, or just adding the juices back without having the greasy aftertaste. The one the OP posted is nice. Mine looks like a flower watering pot which does a decent job, but it makes a mess.
What grill do you have? 2 butts fill my little pellet grill to the max. My UDS is what I need to use if I have to do more.8 pork butts in 2 days…Now time for dessert…
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What grill do you have? 2 butts fill my little pellet grill to the max. My UDS is what I need to use if I have to do more.
Be careful using the built in Weber thermometer. They tend to be inaccurate. I've been through two and won't buy another one. To keep mine in the 225 range, I typically have the lower vents nearly closed and the top about half closed.I'm doing the inaugural smoke on my new Smokey Mountain today. It was running hot so I had to shut off all the air to get it down to 250 and I'm shooting for 225. I think I used too many hot coals to start. It'll be a learning process.
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Appreciate the tips. I have a second temperature probe at the grill grate and it's reading +25-30 relative to the lid thermometer. I got the lid thermo down to around 225 and the ribs have been sitting at 250-255. Next time I'll run it cooler. I also discovered roughly the same vent arrangement that you described.Be careful using the built in Weber thermometer. They tend to be inaccurate. I've been through two and won't buy another one. To keep mine in the 225 range, I typically have the lower vents nearly closed and the top about half closed.
This!Be careful using the built in Weber thermometer. They tend to be inaccurate. I've been through two and won't buy another one. To keep mine in the 225 range, I typically have the lower vents nearly closed and the top about half closed.
Appreciate the tips. I have a second temperature probe at the grill grate and it's reading +25-30 relative to the lid thermometer. I got the lid thermo down to around 225 and the ribs have been sitting at 250-255. Next time I'll run it cooler. I also discovered roughly the same vent arrangement that you described.
Appreciate the tips. I have a second temperature probe at the grill grate and it's reading +25-30 relative to the lid thermometer. I got the lid thermo down to around 225 and the ribs have been sitting at 250-255. Next time I'll run it cooler. I also discovered roughly the same vent arrangement that you described.