re: Smoking Figs

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I'd want to render that bacon fat over a fire...that's my thinking.

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The pit will be 250. It's a side firebox rig (Brinkman Pitmaster), so it's hotter closer to the fire.

I'm thinking put the figs on with the ribs - over in a corner away from the fire where they'll probably be at 200-225. The bacon fat should render some, I'd imagine. If they get really soggy I might finish them off in a cast iron skillet.

But I don't know if I should go full time (4 hours) or less. Ripe figs are already pretty mushy to begin with, and I don't want to end up with something that completely falls apart. Ultimately the bacon will be what holds them together.

I suppose I could wait until the very end - when I'm resting the ribs in foil - and line those babies up right next to the fire and just crisp up the bacon. Whaddya think?

And good call on the foil pan, Martini - thanks.