smoking in pans?

[longhair75]

Good morning all.

I just finished Myron Mixon's book:

[ame="http://www.amazon.com/Smokin-Myron-Mixon-Backyard-Winningest-ebook/dp/B004MME6MK/ref=sr_1_1?s=books&ie=UTF8&qid=1442756880&sr=1-1&keywords=myron+mixon"]Smokin' with Myron Mixon: Backyard 'Cue Made Simple from the Winningest Man in Barbecue Original, Kelly Alexander, Myron Mixon, Paula Deen - Amazon.com@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51dx2JxnSPL.@@AMEPARAM@@51dx2JxnSPL[/ame]

As a novice smoker, I avidly read all of his recipes. I noted that all of the items he smokes are put in a pan and placed on the smoker. This is different from what I see in pictures here and elsewhere. I am new to this, but I have just been putting the meat down on the grill and closing the smoker up.

Do many of you put your meat in pans before smoking?

 

[JackW]

I use pans a lot of the time. I usually finish the meat right on top of the fire right at the end.

Jack

 

[longhair75]

I made a double batch of Myron's basic rub and will be smoking a pork loin using it today.

Loved the book.

 

[Bigr314]

Once in a while I will cook in pans. The big difference is there is no clean up. If you wrap your butts in foil it makes real simple to do and you keep all your juices.

 

[Diesel Dave]

As was just said, the pans will hold your juices.
I used to pa more than I do now, that said I didn't pan until after the meat got the bark and color I wanted. I think the meat gets a more even smoke without a oan for the first 4 hours or so, at least in my way of cooking/smoking

ETA: Also panning and covering will soften the bark up. You can remove and stiffin it back up about a 1/2 hour or so before it's done

 

[Joe Black]

I only use pans for cooks that are braising or need a lot of liquid. For everything else it's right on the grates or a meat loaf on a bradley rack.

 

[Sallenthornton]

I tried cooking a pork butt in a pan, but the meat felt a little mushy on the section that was submerged in the rendering. I watched Man Fire and Food and noticed that Big Mista BBQ uses a pan (isn't he on this site?) and his looked delicious. LOL. Who am I to argue with Myron? If it works for him, it should work for a backyard BBQ'er like me .

 

[pjtexas1]

I smoke everything in pans. Keeps the cooker clean. Best tip I got was from cowgirl. She puts foil balls under her grate that is in the pan. That raises the meat up high enough to get plenty of smoke. You don't want the meat sitting in the bottom of the pan.

 

[landarc]

I smoke everything in pans. Keeps the cooker clean. Best tip I got was from cowgirl. She puts foil balls under her grate that is in the pan. That raises the meat up high enough to get plenty of smoke. You don't want the meat sitting in the bottom of the pan.

When I pan, I do this

 

[Sallenthornton]

Thats a great idea! Simple, but effective. I will have to try this the next time I cook. Thanks!

 

[rookiedad]

these work great in pans. they wont teat the foil.

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[IamMadMan]

I usally have a catch pan below the meat on a separate shelf.

 

[lankster35]

I let it all drip in the smoker........nothing better smelling than a good dirty pit.......