Foil Pans

WineMaster · 07-11-2007, 06:23 PM

How many of you use foil pans in the smoker as a convienience
and what are some of the tips for using them. I have a cook coming up that will require 12 - 15 Butts. Thats lotts of Butt Juice.

Just thinkin about making it easier.

Bigdog · 07-11-2007, 06:25 PM

I used one last month when I cooked 2 butts for a party. Worked great. Both for reheating and serving. Makes your stuff look like is was catered by a pro.

Jorge · 07-11-2007, 06:30 PM

For burnt ends but that is about it.

qman · 07-11-2007, 06:34 PM

Quote:

Originally Posted by Bigdog

I used one last month when I cooked 2 butts for a party. Worked great. Both for reheating and serving. Makes your stuff look like is was catered by a pro.

Bigdog, in your case it looke like that cause it was

qman · 07-11-2007, 06:36 PM

Winemaster, I some times use foil pans to finish cooking in- when I am foiling-just put stuff in pans and cover.
I also use a large foil pan as a "water pan" in my cabinet smoker.

Check in with Kickassbbq on his website. he uses foil pans to cook in all the time, and has the technique down to an art.

thirdeye · 07-11-2007, 06:47 PM

I use them for drip pans in my Eggs, for making burnt ends, for a double smoke on PP and for reheating.

Lazy Dawg · 07-11-2007, 06:52 PM

I use a large pan fille with playground sand for more consistant temps and it also doubles as drip pan.

Bigmista · 07-11-2007, 06:53 PM

I put them under the charcoal grate in the UDS to catch the ashes.

Plowboy · 07-11-2007, 06:54 PM

When making a lot of butts, I'll put three butts per pan and cover with foil instead of wrapping each but individually. When done, just pull the butts right in the pans, cool to reheat or serve.

Bentley · 07-11-2007, 07:13 PM

Not to steal the thread, but am suprised to see people that do burnt ends dont go direct to the grill with them!

A lot of times I will finish my brisket in a foil pan.

thirdeye · 07-11-2007, 07:52 PM

Quote:

Originally Posted by Bentley

Not to steal the thread, but am suprised to see people that do burnt ends dont go direct to the grill with them!

A lot of times I will finish my brisket in a foil pan.

I was talking only for the sauce reduction not for the additional cooking.

Smokin' Gnome BBQ · 07-11-2007, 08:01 PM

I tried to turn a "dry offset smoker" into a "wet water smoker" using water and foil pans. It drove my GURU knuts!!!!!!!!water vapor/thermodynamics...I just didnt get it. guys from Guru came over @ 2am and looked at a 12lb brisket cooked to tender in 3 hours.{took 16th out 47}.CRAZY!!!!moisture and forced heat what a combo! for sauce, burnt ends and stuff is cool. To add moisture b careful and good luck!!

bruskee · 07-11-2007, 09:33 PM

I use foil pans in my egg just about every time I smoke... But not in the Stumps...

WineMaster · 07-11-2007, 09:37 PM

Quote:

Originally Posted by Plowboy

When making a lot of butts, I'll put three butts per pan and cover with foil instead of wrapping each but individually. When done, just pull the butts right in the pans, cool to reheat or serve.

Does 3 fill the foil pan too high with juice, or do you extract?

Dan

keale · 07-11-2007, 09:37 PM

Ask Ed, from "kickassbbq" He swears by them!
I use them when I use my home made smoker, which is hardly now that I have the UDS.

07-11-2007, 06:23 PM	#1
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	Foil Pans How many of you use foil pans in the smoker as a convienience and what are some of the tips for using them. I have a cook coming up that will require 12 - 15 Butts. Thats lotts of Butt Juice. Just thinkin about making it easier. __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

07-11-2007, 06:25 PM	#2
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	I used one last month when I cooked 2 butts for a party. Worked great. Both for reheating and serving. Makes your stuff look like is was catered by a pro. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

07-11-2007, 06:30 PM	#3
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	For burnt ends but that is about it. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

07-11-2007, 06:36 PM	#5
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl	Winemaster, I some times use foil pans to finish cooking in- when I am foiling-just put stuff in pans and cover. I also use a large foil pan as a "water pan" in my cabinet smoker. Check in with Kickassbbq on his website. he uses foil pans to cook in all the time, and has the technique down to an art. __________________ qman Para Bellum

07-11-2007, 06:47 PM	#6
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	I use them for drip pans in my Eggs, for making burnt ends, for a double smoke on PP and for reheating. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

07-11-2007, 06:52 PM	#7
Lazy Dawg On the road to being a farker Join Date: 03-07-06 Location: Sayville NY	I use a large pan fille with playground sand for more consistant temps and it also doubles as drip pan. __________________ Fred Lazy Dawg BBQ Team 2 Offset Tin cans 1 Weber smokey Joe When my day comes to meet my maker.... I hope to have spent a few days in paradise before the devil knows I'm there 8)

07-11-2007, 06:53 PM	#8
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	I put them under the charcoal grate in the UDS to catch the ashes. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

07-11-2007, 06:54 PM	#9
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	When making a lot of butts, I'll put three butts per pan and cover with foil instead of wrapping each but individually. When done, just pull the butts right in the pans, cool to reheat or serve. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

07-11-2007, 07:13 PM	#10
Bentley Babbling Farker Join Date: 03-14-07 Location: Culpeper, Virginia	Not to steal the thread, but am suprised to see people that do burnt ends dont go direct to the grill with them! A lot of times I will finish my brisket in a foil pan. __________________ Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

07-11-2007, 08:01 PM	#12
Smokin' Gnome BBQ is Blowin Smoke! Join Date: 05-31-07 Location: Shippensburg PA	I tried to turn a "dry offset smoker" into a "wet water smoker" using water and foil pans. It drove my GURU knuts!!!!!!!!water vapor/thermodynamics...I just didnt get it. guys from Guru came over @ 2am and looked at a 12lb brisket cooked to tender in 3 hours.{took 16th out 47}.CRAZY!!!!moisture and forced heat what a combo! for sauce, burnt ends and stuff is cool. To add moisture b careful and good luck!!

07-11-2007, 09:33 PM	#13
bruskee On the road to being a farker Join Date: 02-23-07 Location: Owasso, Ok	I use foil pans in my egg just about every time I smoke... But not in the Stumps...

07-11-2007, 09:37 PM	#15
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI	Ask Ed, from "kickassbbq" He swears by them! I use them when I use my home made smoker, which is hardly now that I have the UDS. __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

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