Fat: to burn or not to burn?

Baysidebob

I've read many discussions of how to collect fat in pans raised from the stone or platesetter.  In my early no-money days my Charbroil gasser had "lava rocks" intended to get hot and burn the dripping fat to impart a "bar-b-que" flavor.  When the child-support payments stopped I had a Weber Gold gasser with "flavorisor bars" intended to do the same thing.  Since I've had the BGE I do indirect with the spyder/stone and just let the fat drip on the stone. It burns off just fine and a putty knife cleans up the stone good enough for me.  So I'm thinking those burning juiices are part of the bar-b-que mistique that can't be duplicated inside the house.  I happen to think the burned juices/fat adds something special.

What do you think?

travisstrick

I think burnt juice and fat imparts an arcid burnt taste.

stike

those flavoriser bars are complete BS.  they do nothing more than attempt to minimize flareups.

i think chicken benefits from a little direct cooking, where the fat can burn.  but something that exudes copious amounts, like a pork butt or ribs, is going to require some method of collecting excess fat.  there's just too much otherwise.

but burgers, steaks, etc.?  it's minimal, and part of the flavor.