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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 09-22-2010, 11:20 AM   #1
yankeesmoker
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Default Foil Pans?

Ok Guys, just graduated from an electric to a DBS seen below on a test burn, now that I have the room, what are you thoughts on cooking in foil pans instead of directly on the rack. People say pans are better to allow the meat to cook in its own juices. Any benefits? Any drawbacks?
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Unread 09-22-2010, 12:03 PM   #2
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Benefit-Your meat will marinade in it's own juices and you can even use this as a mop. Also makes foiling easy because you only need to throw a piece across the top.

Con-When I tried this I didn't get the bark I wanted. Granted I like mine almost to the point where it looks burnt to most people, but to each his own.
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Unread 09-22-2010, 12:14 PM   #3
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Aaron is right -- pans have their place but can kill bark and lower the smoke flavor (especially when the smoke is coming from below). I use them for the early part of my chicken cook.

They do make clean-up a bit easier, but often get in the way of good cooking in a smoker or any kind.

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Unread 09-22-2010, 12:33 PM   #4
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The meat's not left sitting in just juices, so it might not be the best way to go if you're cooking for anyone that's prone to call stuff greasy.
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Unread 09-22-2010, 01:49 PM   #5
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I cook brisket on the grate, then I put it in a covered pan then I put it back on the grate to set the bark.
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Unread 09-22-2010, 02:35 PM   #6
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You want Bark and finish off in pans????

Use pans and uncover the last hour and you will get back the Bark!!!!!|
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Unread 09-22-2010, 02:47 PM   #7
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I use pans ...... but I place a rack in the pan and then I can use the drippings.... and the meat gets a chance to get a complete bark.....
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Unread 09-22-2010, 03:14 PM   #8
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Quote:
Originally Posted by Phesant View Post
I use pans ...... but I place a rack in the pan and then I can use the drippings.... and the meat gets a chance to get a complete bark.....
1. How much does this effect the smoke flavor?
2. Where do you get the racks for the pans?
Thanks
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Unread 09-22-2010, 03:29 PM   #9
yankeesmoker
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Quote:
Originally Posted by Phesant View Post
I use pans ...... but I place a rack in the pan and then I can use the drippings.... and the meat gets a chance to get a complete bark.....
Phesant, What’s the difference between your method and putting them on the rack with drip pans under them?
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Unread 09-22-2010, 04:36 PM   #10
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For the past couple of months I have been using pan 3 butts will fill one of those large alum pan. I get enough bark, and if you use real wood there be enough smoke flavor.
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