My drip container sits over my water bath, if you are smoking at 200-225 you can put onions carrots etc there to cook. I use then for soup but...

I cook on racks like this :
https://images-na.ssl-images-amazon....zL._SY300_.jpg
or
https://www.bbqspitrotisseries.com.a...lt_1/BT4XR.jpg

Placing a disposable roasting / baking pan on the drip tray should work but you can always lift it off slightly by using a cooling rack. Drizzle and brush with EVOO and put taters, carrots, onion, garlic there to cook. I try to keep a little liquid in there. I am sure that on a long cook you may want to remove earlier. but with fatty meats I never do. All smokers are different. I know your heating element is bottom center so you just have to try and see.

Remember you need a water bath/ tray for moisture.

Does Camp Chef have a smoker group?




Tell us about the 1st smoke in another thread?

Grilled New York Strips, Cajun seasoned boiled shrimp, steak fries, Caesar salad.

I might make Red Lobster biscuits, too.

Man, I've never like traditional Thanksgiving food. Stuffing is blech and nearly every turkey I've ever had, regardless of the cook, was dry and overcooked. I know about the turkey bags, throwing on a smoker, etc. but it's just never appealed to me.

Funnily enough, I do enjoy deli turkey, especially Boar's Head Cajun, Salsalito, and Cracked Pepper Mill thinly sliced turkey.

Well on this thing the drip collection tray is below all the heat so you can use it. It is double walled and the propane burns between the walls so no direct heat.

Here is a picture from a previous cook I did. https://i.imgur.com/NouhOae.jpg

I've done a combo with this thing and smoking in the past, start the bird on the smoker for a while at a low temp then finish in this.

I'll be happy to eat whatever the esteemed women of our family prepare.

You guys are nuts, thanksgiving food is ****ing awesome.

I have done golden corral

I did the Corral 2 weeks ago by kids request. The kids enjoy it I hate it but put a happy face for them. Everything I tried was a one bite and push plate aside. I ate the salad with watered down ranch. I actually could have ate the ranch dressing as a salad it had so many things floating in it. I cringed when the kids discovered the chocolate falls with strawberry's and marshmallows. They lived and no signs yet of botulism.

I tell ya - peel n eat shrimp with a nice spice is one of my favorite foods.

Interesting may have to head for liberty as its 79.00 at Academy Sports. They also have Masterbuilt butterball electric oil less deep fryer that you can at wood chips and smoke while frying for same price.

My niece is hosting Thanksgiving this year and has never cooked a turkey (she's 38). This is a dinner for 22, so I said I'd bring the wine. Her mom is going to help, but she's a novice, too.

Did I say I'm bringing wine?

Take out from a bbq joint.

Anyone done Thanksgiving in Vegas?

I'll need to find a place to eat on Thursday if I'm not already wasted.

I got one of these late summer http://americanhotbox.com gonna try a turkey. I'll butcher the turkeys Sunday.

I know I have caught a lot of crap over package gravy, still don't have a problem with it, but I have upped my gravy game. Picked this up at Aldi for $3.99 last week, can't wait to try it out. Hard to make enough gravy from one bird if you're doing Omish or egg noodles, need that shit by the gallon.



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