aluminum pans

big blue bbq · 02-02-2008, 11:13 AM

I have been playing around with doing my butts and briskets in pans for at home cooking and can't tell a lot of difference between that and doing them on the racks. Advantages: The clean up is a lot easier

, you get to use the juice in the pans as a mop item(especially good if you injected the meat), Ease of movement in the smoker if you need to move for temperature zones, you just foil the whole pan instead of taking a chance messing up the meat when you take it off to foil..... The only real downside is a little less bark

, but I have found that if you take the foil off at the end of the cook it comes back pretty good.

Question is: Does any body do this at a comp?

I like it for practice cooks, but if someone knows reasons why I should not do it in a comp it is time to start practicing for real and putting up with clean up time.

larry

ThomEmery · 02-02-2008, 11:16 AM

Yea its makes clean up easy
But The effect on the end product is IMHO
not what I am looking for

toys4dlr · 02-02-2008, 11:20 AM

Do you put a grid in the pans for the butts to raise them out of the fat?? I would think that they would throw off a good amount of fat to soak in. Kinda Pork Confi

How about the smoke, does it get all around???

I have not tried them that way, but I will. All about easy clean up.

big blue bbq · 02-02-2008, 11:23 AM

So far everyone has been telling me it is the best I have done. We all know what freinds and relatives opinions are worth when it comes comp time. I like the smoke I am getting. I have not tried the pans in the bottom. It seems as I mop the liquid back on the rest kindof evaporates in the bottom of the pan.

gpalasz · 02-02-2008, 11:32 AM

I use pans but use the grids on them so they dont boil in the juice.

...Smoke... · 02-02-2008, 11:40 AM

grids I not sure what this is? are they a wire rack you can buy to put in the pan? sorry for the stupid question..

jestridge · 02-02-2008, 11:55 AM

i have use pans it turn out ok for me. The butts sure are juicy when you use pans.

kickassbbq · 02-02-2008, 01:04 PM

I smoke everything in pans!!!!!
Want the bark back? Take the juice out of the pan the last 2 hours or so. Presto!!! Bark.
Smoke On!!!!

Smokin Gator · 02-02-2008, 01:12 PM

I know several people who use pans or trays with wire racks to cook their comp meat. It works well for them if you consider the calls.

02-02-2008, 11:13 AM	#1
big blue bbq Take a breath! Join Date: 12-05-06 Location: Cedar Hill, TN Downloads: 0 Uploads: 0	aluminum pans I have been playing around with doing my butts and briskets in pans for at home cooking and can't tell a lot of difference between that and doing them on the racks. Advantages: The clean up is a lot easier, you get to use the juice in the pans as a mop item(especially good if you injected the meat), Ease of movement in the smoker if you need to move for temperature zones, you just foil the whole pan instead of taking a chance messing up the meat when you take it off to foil..... The only real downside is a little less bark, but I have found that if you take the foil off at the end of the cook it comes back pretty good. Question is: Does any body do this at a comp? I like it for practice cooks, but if someone knows reasons why I should not do it in a comp it is time to start practicing for real and putting up with clean up time. larry __________________ Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker

02-02-2008, 11:16 AM	#2
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca. Downloads: 0 Uploads: 0	Yea its makes clean up easy But The effect on the end product is IMHO not what I am looking for __________________ Catering, Contests, and Community Service http://bbqthom.ning.com/video/our-wells-cargo-trailer Serving Jesus and great BBQ :) Team What Wood Jesus Q?

02-02-2008, 11:20 AM	#3
toys4dlr Full Fledged Farker Join Date: 08-02-07 Location: Anthem, AZ Downloads: 0 Uploads: 0	Do you put a grid in the pans for the butts to raise them out of the fat?? I would think that they would throw off a good amount of fat to soak in. Kinda Pork Confi How about the smoke, does it get all around??? I have not tried them that way, but I will. All about easy clean up. __________________ Q-To-U-BBQ in Anthem, Arizona 2010 and 2011 Best BBQ North Valley Magazine Readers Choice Toys 4 BBQ'N Competition BBQ Team "Comfort is King" with our team

02-02-2008, 11:23 AM	#4
big blue bbq Take a breath! Join Date: 12-05-06 Location: Cedar Hill, TN Downloads: 0 Uploads: 0	So far everyone has been telling me it is the best I have done. We all know what freinds and relatives opinions are worth when it comes comp time. I like the smoke I am getting. I have not tried the pans in the bottom. It seems as I mop the liquid back on the rest kindof evaporates in the bottom of the pan. __________________ Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker

02-02-2008, 11:32 AM	#5
gpalasz is one Smokin' Farker Join Date: 11-01-07 Location: Okiehoma Downloads: 0 Uploads: 0	I use pans but use the grids on them so they dont boil in the juice. __________________ [COLOR=#ff0000][COLOR=black][I]Team[/I] [B]Diamondback Q-[/B]STUMPS SW223 :eusa_clap[/COLOR] [/COLOR][COLOR=#ff0000][B]RED[/B] [/COLOR][COLOR=black]1999 [/COLOR]Performer Total Restore Kettle 22.5 [COLOR=silver][B]OTS[/B][/COLOR] Kettle 22.5 [COLOR=blue][B]BLUE[/B][/COLOR] OTG/W rotiss Ultra Fast [COLOR=orange][B]Orange[/B][/COLOR] Thermapen CCW SP 101 357 125g

02-02-2008, 11:40 AM	#6
...Smoke... Knows what a fatty is. Join Date: 06-09-07 Location: great white north Downloads: 0 Uploads: 0	grids I not sure what this is? are they a wire rack you can buy to put in the pan? sorry for the stupid question..

02-02-2008, 11:55 AM	#7
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	i have use pans it turn out ok for me. The butts sure are juicy when you use pans.

02-02-2008, 01:04 PM	#8
kickassbbq is One Chatty Farker Join Date: 10-20-05 Location: mn Downloads: 0 Uploads: 0	I smoke everything in pans!!!!! Want the bark back? Take the juice out of the pan the last 2 hours or so. Presto!!! Bark. Smoke On!!!! __________________ Smoke On!!!!!! www.kickassbbq.com

02-02-2008, 01:12 PM	#9
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL Downloads: 0 Uploads: 0	I know several people who use pans or trays with wire racks to cook their comp meat. It works well for them if you consider the calls. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

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