View Single Post
Old 03-01-2013, 04:48 PM   #13
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs

Originally Posted by funugy View Post
When I was just wrapping in foil, it seemed I was always using 2-3 layers of HD foil and I still managed to rip a hole in the bottom of it somehow.
I think that is one of Murphy's Laws of BBQ

Originally Posted by funugy View Post
Recently I have changed to using those disposable aluminum pans with a layer of foil over the top. When I do it this way it is easy to just open the foil lid and check then re-seal if needed.
Do you notice a difference in the finished product? I foil very tightly to avoid steaming and in a pan it seems that is would steam the meat.
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

Coming soon! Chicago Area Mid Winter Lunch!

Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is online now   Reply With Quote

Thanks from:--->