- Joined Jan 1, 2010
I've been smoking pork butts for 5 years now and was wondering if it would be a good idea to use throw away aluminum pans when doing a butt in my new smoker to help with clean up? Thanks.
Now if you take your pan that the roast is going to sit in, and punch a few holes in the bottom and place a drip pan underneath, your good to go. Putting holes in the pan with meat, allow smoke in from below and juices out. This is not rocket science, and easy to do.
Same question ... but a slightly different issue ... so far I always put the throw-away pan underneath the pork--to catch drippings and make clean-up easier ... but when I put the pork directly on the smoker grate, after 14 hours the pork sticks to the grate. Even with silicone gloves, trying to pull the pork off the grate without bringing the grate along with it is a three-handed operation. And if I just pull the whole grate, then the pork drips all over the deck and I need a HUGE work area to put the grate down.
I don't want to leave half the pork butt on the grate, and I haven't heard anyone talk about using a pizza peel as the biggest-ever pork butt spatula. :-)
I understand that smoking the butt in an aluminum pan directly is gonna have the thing braising in its own juices. And it keeps the smoke away from the bottom on the pork.
I love Noboundaries' paella pan--especially the handles--but worried about overflowing the sides, and again, not much smoke on the bottom of the pork.
Does anyone just put the butt on a separate small grate--one that can be easily picked up and carried to the work area?
Any other solutions?
MES 40 gen 1
I hate the ones from the Dollar Store. Way too flimsy for me (at least what they carry around here.) Samsclub sells a 30 pack of them for about $7.00 and they are much sturdier. Price is cheap at less than $0.25 per pan. They also sell lids that fit them.
I second that. dollar store pans aplenty!
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