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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 05-04-2011, 05:06 PM   #1
RevZiLLa
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Default Disposable Foil Pans

Hey guys,

I am considering putting a couple picnics into disposable foil pans and placing them on racks in the smoker. They would sure make clean up easier! I worry that they would reduce the contact between the smoke and the meat.

Any advice would be appreciated.
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Unread 05-04-2011, 05:08 PM   #2
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The smoke will still manage to find the meat.
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Unread 05-04-2011, 05:25 PM   #3
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I have wondered the same thing. Should you put them on a rack to raise them up a little so they don't set in their own juice?
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Unread 05-04-2011, 05:25 PM   #4
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Will not be a problem.

The smoke will will find what it needs to.

I do not mind letting the meat sit in it's own juices.
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Unread 05-04-2011, 05:31 PM   #5
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No different than putting it in the oven in a pyrex or something. Should still work fine. The bottom wont get a bark but otherwise should be ok.
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Unread 05-04-2011, 05:32 PM   #6
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Foil pan+rack+Smoke=good smoke+easy clean up.
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Unread 05-04-2011, 05:33 PM   #7
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Doesn't matter picnics usually have skin and a thick layer of fat on them so just put in the pan skin down.
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Unread 05-04-2011, 05:41 PM   #8
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I use them all the time...no problems getting enough smoke...
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Unread 05-04-2011, 05:58 PM   #9
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I recently started using pans and still get great smoke.
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Unread 05-04-2011, 06:08 PM   #10
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Thanks guys!

I'm going to do it
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Unread 05-04-2011, 07:43 PM   #11
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One additional idea could be to put the roasting rack that comes with a lot of oven roasting pans in the foil pan and keep the meat off the bottom.

So picture this, but with the foil pan instead of the metal roasting pan.
http://www.storeitfoods.com/files/17...%20Roaster.jpg
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Unread 05-04-2011, 08:31 PM   #12
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Sometimes I put celery sliced in half lengthwise under a roast to keep it up a bit...another throw away instead of clean item.
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Unread 05-04-2011, 09:33 PM   #13
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Myron cooks most of his meats in pans.
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Unread 05-04-2011, 09:58 PM   #14
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Anyone do pork loins in pans? I do more of them than butts/shoulders...
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Unread 05-04-2011, 10:13 PM   #15
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Ed, from kickassbbq, is a stickburner, and uses pans all the time. Check out his site.(he's a member)
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