Foil Pans

[two much smoke]

I am new too smoking and have been doing a lot of reading. I notice that a lot of people seem to use foil pans when they smoke.

My question is does the meat get a good smoked flavour when it is in the pan. I have seen chickens, scallops, shrimp and wings smoked in this manner.

I thought the idea was to let the smoke surround the meat.

 

[smokebuzz]

Many folks cook in pans to self baste and save juices, but you could also put a pan below your meat to catch the juice if you wanted also. it also helps with the mess of the fat/juice running thru your smoker.

 

[richtee]

Also, when foil pans are used for beans, shrimp etc, the contents are usually mixed occasionally to expose all the surfaces to the smoke for a while.