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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-15-2013, 03:53 PM   #46
Lake Dogs
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Quote:
Originally Posted by Thermal Mass View Post
Thank you for sharing your cook!
Sounds like great time with family.

Do you do your comp pork in foil pans too?
Thanks!

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 ****.
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