Tin Foil in MES 40

[Tex1911]

I recall the instructions say never use Tin Foil over the grates. I have not tried doing that but I have tried putting the meat inside a foil pan which is basically the same thing. Kinda. I have seen on here where folks put their meats in a Tin Foil pan with success. I decided to try it and my MES didnt like it. I cant remember the exact details as it was several cooks ago, but I recall the temp swings were crazy with the tin foil pan. I will have to experiment with it some more and pay better attention to exactly what happens, but are there any fine details I may be overlooking?

Maybe it makes a difference what rack its on?
Maybe the size of the pan?

It seems the swings only happen with the pans. Every time I wrapped the meat say for example the 3,2,1 rib process, no problems with that. Its only the foil pans. Maybe it was a fluke but just wondering if anyone else has experienced this?

 

[pa42phigh]

You don’t want anything bigger than a half steam pan, 9x12 and keep it towards the front of the smoker so the heat can get to the sensors

 

[indaswamp]

It is much better to put the pan under the meat on the next grate rather than put the meat in a pan on the same grate. You will get a much more even temp. and smoke this way...

 

[SonnyE]

Like they say in Real Estate, it's Location, Location, Location.
Look at the walls and back of your smoker. See the funny looking button and a probe looking thing attached to the wall?
Yep. Sensors.
Make sure you allow good flow around those.
Wanna use a pan, use it above those and see how things work out.

I intentionally use the water pans in mine (30 and 40 now) DRY to disperse the heat from the element.
I also use 2 different pans in mine. One is a heavy Aluminum square pan, the other I use are 1/2 size steamer pans.
But I'm mindful of the sensors.

 

[tropics]

I use a SS half sheet pan in my MES 40 or my Weber kettle with a rack on the bottom to allow smoke to go all around and cook more even.

Richie

 

[Tex1911]

Thanks guys. I am wanting to try a meat in the pan, sitting on a small rack inside the pan is why I'm asking.
I think the pan I used was bigger than the 9x12. It was too long ago. I'll try placing it to the front next time and of course trying the 9x12. After I get it figured out, I like the idea of using a pan on the next rack under the meat. That would make clean up a little easier.

My first time using it, after seasoning it, I used water in the catch pan. I then learned from this site its not needed so I don't use water anymore. I do line the catch pan with tin foil for easier clean up. I also line the bottom tray with foil for easy clean up. With another pan under the meat, maybe the catch pan will stay clean.

I am enjoying the MES but wish the max temp was a little higher. Well, a lot higher I guess. I'm sure there is a reason for it but it would be fantastic if it did get higher. I know some dont care for the glass window but I really like seeing whats going on in there.

 

[Bearcarver]

My View is You can put a pan anywhere you want, just so you don't completely block the air flow.
I like to make sure I have an inch or two all around the pans & in between any two pans on the same shelf.
The only time I ever had a problem was when I had 2 pans on one rack, and they were both 9" X 12".
They took up nearly all space. Temp above the pans was falling, and below the pans was working fine.

I do all my Prime Ribs on a wire cooling rack, inside a 9 X 12 pan, so smoke can get under the roast. This works Awesome, and I do it with other meats too.
Heat is as even that way as any other way.

Only one rack gets a little smoky this way, and the wire cooling rack is easy to clean. Why have two racks in if you only need one!!

Bear

 

[Tex1911]

I think the mystery is solved. A smaller pan, located in front of smoker, and ensure the sensors are not constricted or blocked. It would have taken me many attempts to figure this out on my own. I raise a glass and toast you fella's. Now it's time to start prepping for some Armadillo Eggs.

 

[PAS]

I can only add that I used a pan and it was too close to the back wall sensor and it screwed up my remote temp readings on my MES 30!! A newbie learning experience form sure!

 

[Tex1911]

You mean screwed it up permanently? Or just that 1 time?

 

[PAS]

Just that one time. It created a 5-8 degree lag in the time the heating element would come on and go off.