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Aluminum pan

post #1 of 19
Thread Starter 
I am smoking a couple butts on Friday and was wondering if I could slide an aluminum pan on the rack below them to catch the greese. Would this interfere with the smoke or heat. Last time it all flowed into the water pan . Kind of a mess. I am using a masterbuilt electric. It has a drip pan, but thought this might make clean up easier.

Thanks,
Greg
post #2 of 19
As long as there is enough room around the edges of the pan for smoke to flow around you should be fine. You might put a little water in the pan to prevent the initial drippings from burning and causing unwanted smoke.
post #3 of 19
Quote:
Originally Posted by Gberger View Post

I am smoking a couple butts on Friday and was wondering if I could slide an aluminum pan on the rack below them to catch the greese. Would this interfere with the smoke or heat. Last time it all flowed into the water pan . Kind of a mess. I am using a masterbuilt electric. It has a drip pan, but thought this might make clean up easier.

Thanks,
Greg

I do this in my gasser all the time, no issues with smoke or heat.  It does make clean up a lot easier though.

post #4 of 19
Thread Starter 
Thanks for the help.
post #5 of 19

I do it in my MES always also. Never has got hot enough to burn! Saves some clean up work for sure.

post #6 of 19

I like to put a cooling rack in the pan, under the roast, like with the Prime Rib below.

 

That way the meat gets the smoke, but it doesn't sit in the juice, getting soggy. Plus your juices will accumulate there for Au Jus.

 

Bear

 

 

 

DSC01896.JPG

post #7 of 19

Bear,

You always explain things so well! And even with a Qview:biggrin:

post #8 of 19
Thread Starter 
Looks great Bear!
post #9 of 19
Quote:
Originally Posted by azbohunter View Post
 

Bear,

You always explain things so well! And even with a Qview:biggrin:

Yup Thumbs Up

post #10 of 19

Fer sure!  We call it a drip pan.  Saves a lot of mess in the smoker.

 

Can also be great if you want to make an au jus!

 

Good luck and good smoking.

post #11 of 19

I use 'em in my smokehouse all the time on every smoke:

 

 

You can see them in this Qview!  Then, when they cool, I just toss them out and put in 3 more!  I get them at the Dollar Store, pack of 2 for a dollar - 3 packs I've got enough for two smokes!  They also porvide a baffle to even out the heat so the propane is not causing hot spots.  I use 3 ½" square bars that they rest on, and will doulbe duty for the Amazen when cold smoking!

 

 

 

post #12 of 19

exactly the way I do it bear

post #13 of 19
Quote:
Originally Posted by Pops6927 View Post
 

I use 'em in my smokehouse all the time on every smoke:

 

 

You can see them in this Qview!  Then, when they cool, I just toss them out and put in 3 more!  I get them at the Dollar Store, pack of 2 for a dollar - 3 packs I've got enough for two smokes!  They also porvide a baffle to even out the heat so the propane is not causing hot spots.  I use 3 ½" square bars that they rest on, and will doulbe duty for the Amazen when cold smoking!

 

 

 

 

 

2 for $1 ?  You need to get the ones from Sams Club.  30 pans for $7.

post #14 of 19

Thanks for the compliments guys!! You're all great !!!

 

My main point in posting the pic was not to show the cheap foil pan, but more to show the wire drying rack inside the pan that keeps the meat from sitting in the juices.

 

 

Bear

post #15 of 19
Quote:
Originally Posted by Bearcarver View Post
 

Thanks for the compliments guys!! You're all great !!!

 

My main point in posting the pic was not to show the cheap foil pan, but more to show the wire drying rack inside the pan that keeps the meat from sitting in the juices.

 

 

Bear


This works great, just be careful of those little feet on the wire rack. On one cook they poked through my disposal pan

and made a bigger mess.

 

RG

post #16 of 19
Quote:
Originally Posted by RadioGuy View Post
 


This works great, just be careful of those little feet on the wire rack. On one cook they poked through my disposal pan

and made a bigger mess.

 

RG

 

Thanks for the warning---I gotta watch for that !!

 

 

Bear

post #17 of 19
Thread Starter 
Used the pans under the meat and it worked great! Made clean up so much easier!
post #18 of 19

You can even line the pans with HD aluminum foil.  Pour off and save the drippings, discard the aluminum foil, and the pan it good to go again as long as it isn't bent up.

 

I use paella pans as drip pans most of the time.  Now I line them with HD aluminum foil, discard the foil and put the pans back on the shelf, no cleanup necessary!

 

post #19 of 19
Thread Starter 
Great idea!
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