Loadin' it up

[Progman]

Newbie here.... I'm a long time WSM user looking to move to pellet and wondered how the SF handles being loaded up. More specifically, if I wanted to put a brisket on top and 4-6 butts on the bottom, there will be lots of drippings. I normally don't cook in pans but with the SF design, will I need to worry about flare ups on a long cook if the meat is directly on the grates?

Other pellet grills look like they have a solid sloped grease tray but the weber design is a little different- and I wasn't sure how it would handle a very juicy cook. I'm looking at Weber first because I want a product that will last a long time but of course I'm checking out the Traeger, GMG and others too... Thanks in advance for any input or advice!

 

[JpsBBQ]

Animal fat combusts at @375. Not an issue unless you create a bunch of grease and then crank up the temp without cleaning. That goes for any unit. Not an issue. The smoke output is best in class with the SF. I love the SF. The real genius is the ability to grill. When I say grill , I mean grill unlike any other pellet grill. All the BBQ I’ve taken off mine has been phenomenal. Good luck.

 

[rwhapham]

I echo what @JpsBBQ said...during the low-and-slow cooks you won't have any problem with flare-ups due to fat/grease. Just be sure to clean afterward if you're doing all that meat. If you don't cook in pans (which I don't typically do either), you can always put pans under the cooking grates to help catch drippings. Some put them directly on the flavorizer bars, and some (like me) use Weber's Wet Smoke Kit which will support a pan just a little bit above the bars. Makes for easier cleanup and is a place for water/liquid if you want to do a WSM-style cook that uses water to keep moisture in the pit.

 

[Goneincognito]

There will be drippings.
Don't do something stupid like sear a steak afterwards before cleaning it and you will be fine.
As mentioned above, use pans under the grates and on top of the Flavorizer Bars bars and the clean-up will be minimal.