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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 07-11-2007, 06:23 PM   #1
WineMaster
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Default 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.
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Unread 07-11-2007, 06:25 PM   #2
Bigdog
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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.
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Unread 07-11-2007, 06:30 PM   #3
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For burnt ends but that is about it.
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Unread 07-11-2007, 06:34 PM   #4
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Quote:
Originally Posted by Bigdog View Post
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
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Unread 07-11-2007, 06:36 PM   #5
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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.
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Unread 07-11-2007, 06:47 PM   #6
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I use them for drip pans in my Eggs, for making burnt ends, for a double smoke on PP and for reheating.
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Unread 07-11-2007, 06:52 PM   #7
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I use a large pan fille with playground sand for more consistant temps and it also doubles as drip pan.
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Unread 07-11-2007, 06:53 PM   #8
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I put them under the charcoal grate in the UDS to catch the ashes.
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Unread 07-11-2007, 06:54 PM   #9
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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.
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Unread 07-11-2007, 07:13 PM   #10
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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.
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Unread 07-11-2007, 07:52 PM   #11
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Quote:
Originally Posted by Bentley View Post
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.

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Unread 07-11-2007, 08:01 PM   #12
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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!!
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Unread 07-11-2007, 09:33 PM   #13
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I use foil pans in my egg just about every time I smoke... But not in the Stumps...
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Unread 07-11-2007, 09:37 PM   #14
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Quote:
Originally Posted by Plowboy View Post
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
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Unread 07-11-2007, 09:37 PM   #15
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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.
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