Using foil pans instead of the rack?

[crvtt]

What's everyones opinion on using foil pans in the smoker?  I think I'd use it more often if I could just throw meat in on a pan and not have to worry about lining the bottom with foil, lining the box with foil, and scrubbing the grates.  

 

[bruno994]

Use them all the time.  The only problem I have found is they take up so much more room, it will cut down on your Q-pacity.  Other than that, they are of great use.
 

 

[old sarge]

My take:  The bottom portion of the meat resting flat on the pan would not get much, if any smoke.

 

[kingfishcam]

I am using them, have yet to find a downside as long as it fits in your smoker.

 

[chef jimmyj]

I have been doing a hybrid...I will place an old Cooling Rack with the meat on top of the Pan. Smoker stays clean, meat gets uniform smoke and only the Rack goes in the Dishwasher...JJ

 

[crvtt]

Thanks everyone.  I picked up a 30 Pack of foil pans at Costco for $6.55!  If I get home early enough tonight I'm going to try almonds and lamb using the trays. 

 

[crvtt]

I did as chef Jimmy suggested for some salmon I just did and it worked great.

 

[crvtt]

For all of you that use the foil pans, do you still get a nice bark?  I'm making a 4 lb brisker tomorrow and I'd really like to just toss it in the foil without having the wire rack above it as I'm not confident the pan will catch all the dripping unless the brisket is place directly in the foil pan.

 

[flash]

Any time you use a foil pan your bark will probably be less, atleast on the bottom or if you pour a marinade over it. I use them when I am doing Beef Short Ribs. Usually leave a little Mojo Crillio in the pan and spoon it over the ribs as I rotate them around until done.

BeefShortRibs0068.jpg

• flash
• Feb 23, 2013