Question – Pan on Grill Rack or Stay with the One Under Smoker?

[Farp]

My new Smokin’-It Model #1 is the perfect size for my wife and I, along with a grandkid or two now and then. I did my first rack last weekend, and it was fabulous. I had the wood box and bottom covered in foil, and that wasn’t too bad to clean. However, I am wondering why, for one rack of ribs, why I can’t just have 2 cooking racks in the smoker—one for the ribs, and one below to hold an aluminum pan to catch the drippings. Does anyone do this—I haven’t seen this discussed in a forum. Would this somehow impact the smoking process negatively?


In my first cook, there was a lot of grease that dripped down on top of the wood box, on the bottom of the smoker and in the drip pan below. In the Model #1, I need to cut the rib racks in half to get them to fit. In doing 2 racks of ribs, I’ll need two cooking racks, with one rack of ribs above the other. Isn’t there an effect of the top rack of ribs dropping on the ribs below it? What if I put in 4 cooking racks, with 1 rack of ribs with a pan below; and below that, another rack of ribs with a pan below that one?


Thanks for your responses.

 

[oldsmokerdude]

Hi, Farp
I have a Smokin'-It Model # 2 and know exactly what you mean (great little smokers by the way). My only concern with a drip pan above the smoke box is that if it's too big, it would inhibit the smoke moving up the smoker and out the vent.

An alternative to only being able to put one rack of ribs on a rack is to buy a rib rack (tons of them on line. Check Amazon) that hold the ribs vertically. You could then cook two or more racks on one shelf even after cutting them in half. That way, you wouldn't have to worry about the ribs on top dripping on the ribs below.

 

[Farp]

It's too bad the Mod took it upon him/herself to move this to the pork thread where it got quickly buried. My question was more generic, asking about the use of drip pans in the Smokin-It Model #1.

Well, i decided to go with my gut--the smoke gets everywhere; and adding a pan on the grate beneath the ribs, chicken, or whatever, catches the drippings without affecting the smoke, time, etc. My 3rd try at smoking St louis style is the prrof in the pudding, so to speak. Here is what I do on the Smokin-It Model #1:

Rub:
1/4 C Brown Sugar
1 T Kosher Salt
2 t Garlic Powder
2 t Black pepper
2 t Hungarian Paprika
2 t Onion Powder
1 t Mustard Powder
1/4 t Cayenne Pepper
Pinch Cumin
Pinch Ginger

I put the rub directly onto the ribs--a mustard layer does NOT work, and IS NOT needed.

Smoke for 5 1/2 Hours, pull and add Head Country BBQ Sauce on the plate.

PERFECT!

If I had a photo, it wouldn't do anything but make you salivate. And--I give you this without any reserve....there isn't any "secret" nonsense to protect. This is Good Food, to mimick Alton.

Anyway, the pan beneath the meat works fine. I thank Oldsmokedude for responding to my question...and I wonder why no one else bothered.

Think you have a secret? hogwash!! And you, too, Myron...