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RevZiLLa
05-04-2011, 05:06 PM
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. :becky:

Fatback Joe
05-04-2011, 05:08 PM
The smoke will still manage to find the meat.

parrdist
05-04-2011, 05:25 PM
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?

Puppyboy
05-04-2011, 05:25 PM
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.

Johnny_Crunch
05-04-2011, 05:31 PM
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.

Jay Bird
05-04-2011, 05:32 PM
Foil pan+rack+Smoke=good smoke+easy clean up.:thumb:

Skidder
05-04-2011, 05:33 PM
Doesn't matter picnics usually have skin and a thick layer of fat on them so just put in the pan skin down.

JD McGee
05-04-2011, 05:41 PM
I use them all the time...no problems getting enough smoke...

SmokinGuitarPlayer
05-04-2011, 05:58 PM
I recently started using pans and still get great smoke.

RevZiLLa
05-04-2011, 06:08 PM
Thanks guys!

I'm going to do it

Jason TQ
05-04-2011, 07:43 PM
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/1730690/uploaded/1416%20Aluminum%20French%20Roaster.jpg

RevZiLLa
05-04-2011, 08:31 PM
Sometimes I put celery sliced in half lengthwise under a roast to keep it up a bit...another throw away instead of clean item.

NorthwestBBQ
05-04-2011, 09:33 PM
Myron cooks most of his meats in pans.

plowin-fire
05-04-2011, 09:58 PM
Anyone do pork loins in pans? I do more of them than butts/shoulders...

keale
05-04-2011, 10:13 PM
Ed, from kickassbbq, is a stickburner, and uses pans all the time. Check out his site.(he's a member)

BFD
05-04-2011, 10:20 PM
Been using pans a long time now, I seen kickass using them and called him one day and now I know why thanks for the info Ed.

Gore
05-04-2011, 10:43 PM
I use pans most of the time. Smoke is not a problem, but I do notice there is a difference in air circulation around the meat. I have an oval and usually put the pan on the diffuser. The pan typically goes up to the grate. With the meat on top of the grate, this does restrict air flow. Things definitely cook differently.

NorthwestBBQ
05-04-2011, 11:23 PM
I use pans most of the time. Smoke is not a problem, but I do notice there is a difference in air circulation around the meat. I have an oval and usually put the pan on the diffuser. The pan typically goes up to the grate. With the meat on top of the grate, this does restrict air flow. Things definitely cook differently.

Put some holes in your pan. :idea:

Gore
05-04-2011, 11:30 PM
Put some holes in your pan. :idea:

Not in the bottom :becky: -- actually, what I keep meaning to do is cut the sides down about half way. It'd still catch the grease, and wouldn't hinder the air flow.