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I have used a mop, and thought it worked great.

Well, its 5 gallon for $75...was $140. That's as cheap or cheaper than regular shop vacs, so not paying extra. Comes with floor attachments, etc. This ash/shop vac has metal container, metal lined hose, and heat resistant prefilter....Nice to have....I smoked a roast to use in chili then shut...

This looks to be a really good Prime deal. In comparing all ash vacs on Amazon, this would be my overall pick. https://www.amazon.com/dp/B076PBJBQP/?coliid=I3FVDDS98O0819&colid=UH71VO1OJ47V&psc=1&ref_=list_c_wl_lv_ov_lig_dp_it

The third one sometimes does....if hot cooks. So many times once the 2nd layer is ready to replace, the 3rd layer goes with it.

I use the non stick (non stick side up) HD foil. Depending on the cook(s) and grease build up, I use a 3 inch wide plastic spackle knife/scraper and the grease comes right off. The foil will last many cooks....I usually put on 3 layers at a time...makes it easy. I have the 590, so tear off 3...

Bear Mountain Bold 👍

Welcome fellow 590 owner! You will find yourself on this forum all time. So much knowledge and experience...and most importantly, great people.

Brisket Turned out great!

Just put on a 6 lb. brisket flat for the night......And thanks to all who gave for this country. God Bless America!

https://heygrillhey.com/stuffed-pork-tenderloin/

Stuffed pork tenderloins and twice baked potato.

Yes, it really works. ...at least the best I have tried to this point. Was really disappointed in the stainless cleaner and polish I bought. The key is to let the foam sit for a few minutes....it will turn brown with all the grease being lifted....Will wipe with scotch brite pads next time...

I spray mine down with the Dawn Powerwash foam....let it sit for a few....then wipe. I then use a good spray bottle of water to "rinse" and wipe it dry.

Babybacks tonight....Incredible!

Finally decided and purchased today, Food Saver brand at Costco....Currently $25 off....so $75.

Me too!

Understanding that 90 some percent don't mop, I am thinking of experimenting with it as I have never even tasted a mopped brisket. What positives/benefits with doing it? If so, recommendations with what/recipe, when to start, how often, etc.

So what do you have currently, and what is your reccomendation?

Sorry, picture did not paste....its the 3rd slide in the link for the vacuum sealer I posted.