Help Cooking in Pans

[BillATL]

I like the idea of cooking in pans - easier cleanup, easier getting food in/out of the cooker, etc. But I just can't get the same result. Most of the time, even if I lift the racks up with aluminum foil balls, the bottom of the food cooks slower and 'steams' from the collected juices. I did some whole chickens this weekend and the top of them were great - nice color, crispy skin - but the bottom were almost as soggy as if they'd been sitting in the collected juices.

What am I doing wrong? Pans with lower sides? Higher racks? is this just the way it is?

[dadsr4]

Go to this page
BBQ and Grilled Turkey Recipe: The Ultimate Turkey
https://amazingribs.com/tested-recipes/turkey-recipes/bbq-and-grilled-turkey-recipe-ultimate-turkey-easily-adapted-cooking
and around 2/3's down is a section titled "Water pans, drip pans, roasting pans". There is information that might help.

[AWilliams]

I elevate my butts on a wire rack inside a 2" deep disposable tray....no issues. Maybe chicken is different.

[Baychilla]

Go to this page
BBQ and Grilled Turkey Recipe: The Ultimate Turkey
https://amazingribs.com/tested-recipes/turkey-recipes/bbq-and-grilled-turkey-recipe-ultimate-turkey-easily-adapted-cooking
and around 2/3's down is a section titled "Water pans, drip pans, roasting pans". There is information that might help.

After reading that is appears the correct answer is: beer.

Alternatively it was suggested that the bird be 3" above the lip of the pan.

[ebijack]

The greater the distance/space between the drip pan and cooking grate. The more you can control how much heat goes to the top or the bottom, or quite even amount in a vertical cooker. 6" between grates or more and on long cooks, the bottom gets more heat than the top. 6" what I prefer for poultry for even cooking.
Offset smoker. I prefer at least 1" between the cooking grate and the top of the drip pan ( typically 4" between grates).
But those are my experiences.

[BillATL]

After reading that is appears the correct answer is: beer.

Alternatively it was suggested that the bird be 3" above the lip of the pan.

I thought the correct answer was always 42 beers?

3 Inches above the top of the pan makes sense, that's just kind of a pain to set up. I think I'll just go back to cooking chickens on the racks and deal with the mess or start tinkering with hanging them above the pan but that gets a bit finicky as well.

Thanks, y'all

[pjtexas1]

I use this one. Have you tried flipping your meat? https://uploads.tapatalk-cdn.com/20180717/338ce7745327a06e864ab56b8210c739.jpg

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[wmarkw]

@pjtexas1

nice rack! you got a link for that one?

[pjtexas1]

@pjtexas1

nice rack! you got a link for that one?I bought mine at academy.

https://www.amazon.com/LEM-Products-Jerky-Rack-Combo/dp/B002L7WQ0C

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[BigThicket]

I've never had good look cooking directly in pans either. I've used racks like the one above to much better results.

[eggzlot]

I use this guy inverted - handles down. Fits perfectly into a full size steam pan

Like it better than the wire rack that sits on pan since this is more stable in my opinion.


http://mrbarbq.com/Products/Toppers/06011X.aspx

[WilliamKY]

I found these on Amazon. Two 10" x 15" for $15.98.