Originally Posted by Thermal Mass
Thank you for sharing your cook!
Sounds like great time with family.
Do you do your comp pork in foil pans too?
I do. It's just so much easier and so much less of a mess. We've cooked with fat-cap down for seemingly forever, so there was no apparent smoke loss when we changed over to using pans. At first I was using very shallow pans, then later changed over to the deeper ones; still didnt notice a real change. But boy oh boy are they easier and cleaner, and still moist a ****.