Originally Posted by mummel
You prefer putting them in a pan or on the rack with the pan below? It looks like in the pan they wont get enough smoke underneath. Wont the heat block be less with the pan underneath vs in the pan?
As long as you use a wire drying rack in the pan under the meat, you get smoke underneath. I now also do it with Butts, Prime Rib, and other things.
I thought the same as you, until I first tested it with a Prime Rib, and found plenty of smoke flavor on the bottom of the roast.
It's not what's on the racks that causes the heat to be blocked. It is the lack of enough space surrounding the things that are on the racks.
Note: Read what I typed in "Blue" in my original post on this thread.