Stuffed Pork Loin (Apple)

backpacker048 said:

Thank you, Bear for the reply!

I have a MES 30 and don't have the surface area that a 40 does. I've been a little concerned about heat flow (with an 800w element)) as well as smoke flow using a large catch pan. On this cook, I cut the pan down and used a wire rack somewhat similar to your suggestion. I'll be interested in how much drippings I get in both the catch pan and the bottom tray. If very little, I may go with just catching the drippings in the bottom pan and "drawer". I was just interested in your arrangement when I saw it as I hadn't considered a catch pan sitting on the very bottom.

Again, THANKS!
Backpacker

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backpacker048 said:

Just measured a shelf and it is 12x15 - so I've got the clearance you suggested. When you cook your prime rib and use a foil pan, do you use a shallow pan or a deep dish pan? What I'm wondering about is with a deep dish pan, the roast would sit down in the pan. Could smoke get to the bottom side or do you place it above the sides? Sorry about the basic questions, but I'd prefer not waste a cut of meat developing the techniques.
Again, thanks for your help

Backpacker

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