FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Why do you guys use aluminum pans to smoke in?

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion
View previous topic :: View next topic  
Author Message
vexter1
BBQ Super Pro


Joined: 22 Jan 2007
Posts: 1030
Location: Monroe, LA

PostPosted: Thu Apr 05 07 11:26 pm    Post subject: Why do you guys use aluminum pans to smoke in? Reply with quote

I've been looking at some of the pics on here and just thought I'd ask (please don't flame...I'm still learning) as to why some people cook their meat in aluminum pans in the smoker? I put mine right on the grates and go from there - is it just the mess factor? Just curious...thanks!
Back to top
View user's profile Send private message Send e-mail
Mike Lawry
BBQ Super Pro


Joined: 18 May 2006
Posts: 2122
Location: Parts unknown

PostPosted: Thu Apr 05 07 11:49 pm    Post subject: Re: Why do you guys use aluminum pans to smoke in? Reply with quote

vexter1 wrote:
I've been looking at some of the pics on here and just thought I'd ask (please don't flame...I'm still learning) as to why some people cook their meat in aluminum pans in the smoker? I put mine right on the grates and go from there - is it just the mess factor? Just curious...thanks!



Thats it for me. No mess.



Mike Lawry
Back to top
View user's profile Send private message
Alien BBQ
BBQ All Star


Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico

PostPosted: Thu Apr 05 07 11:58 pm    Post subject: Reply with quote

Mess and sometimes to collect juices.
_________________
https://www.linkedin.com/in/michaeloberry
Back to top
View user's profile Send private message Send e-mail Visit poster's website Yahoo Messenger
adolpho
BBQ Super Pro


Joined: 03 Aug 2005
Posts: 1067
Location: Austin, TX

PostPosted: Fri Apr 06 07 12:04 am    Post subject: Reply with quote

Alien BBQ wrote:
Mess and sometimes to collect juices.

Ditto.
Also, if I choose to foil to speed up the cook time, I just put foil on top.
_________________
"Tag line? We don't need no stinkin' tag line!"
Back to top
View user's profile Send private message Visit poster's website
DawgPhan
BBQ Super Pro


Joined: 12 May 2005
Posts: 3444

PostPosted: Fri Apr 06 07 12:12 am    Post subject: Reply with quote

I normally just rock the meat on the grate and then foil later on if I choose to. I wouldnt cook in a foil pan for most of the cook just because I want the whole surface to get some smoke on it...and I dont like the idea of it sitting in its own fat for the entire cook.
Back to top
View user's profile Send private message
SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Fri Apr 06 07 1:23 am    Post subject: Reply with quote

DawgPhan wrote:
I normally just rock the meat on the grate and then foil later on if I choose to. I wouldnt cook in a foil pan for most of the cook just because I want the whole surface to get some smoke on it...and I dont like the idea of it sitting in its own fat for the entire cook.


Then feel free to use the "SoEzzy Separation System".

Get cooling racks that sit inside the dimensions of your pans, put the cooling rack in the pan, and put the meat on top of the rack, you still get smoke circulation all around the meat, but if the juices get a little deep, as they can do with butts and shoulders, it is the work of a moment to drain out the pan.

I do sometimes use good old 9" X 13" pans if I am at home, but for cooking away from home the disposable pans makes for fast and easy clean up.
_________________
Here's a change Robert.

I still work here!
Back to top
View user's profile Send private message Send e-mail
wnkt
BBQ Super Pro


Joined: 03 Mar 2006
Posts: 1329
Location: Upstate South Carolina

PostPosted: Fri Apr 06 07 3:27 am    Post subject: Reply with quote

You can still put the meat on the grates....just put the pan underneath to catch the juices. Or a pan with BBQ Beans in it to catch juices and put em to good use Very Happy
_________________
Electricity can be dangerous. My nephew tried to stick a penny into a plug. Whoever said a penny doesn't go far didn't see him shoot across that floor. I told him he was grounded. - Tim Allen
Back to top
View user's profile Send private message
mding38926
BBQ Super Pro


Joined: 24 Jun 2005
Posts: 2244
Location: Lake Ridge, VA

PostPosted: Fri Apr 06 07 3:53 am    Post subject: Reply with quote

totally abou the mess........
_________________
Dinger
Back to top
View user's profile Send private message Send e-mail AIM Address Yahoo Messenger
marvsbbq
BBQ All Star


Joined: 15 May 2005
Posts: 6186

PostPosted: Fri Apr 06 07 4:04 am    Post subject: Reply with quote

I don't use pans either, but I had my units built with a drain valve in the bottom so I can drain the fat/juices/moisture that accumulates from a long cook.

Sometimes if I don't FEEL like or have the time to drain it, I just let sit overnight then scrape it out of the bottom on the pit with a large putty knife...fairly easy.
_________________
Often imitated but never duplicated
Back to top
View user's profile Send private message
mucksbbq
Newbie


Joined: 02 Apr 2007
Posts: 94
Location: Tega Cay, SC

PostPosted: Fri Apr 06 07 6:03 am    Post subject: Reply with quote

SoEzzy wrote:
DawgPhan wrote:
I normally just rock the meat on the grate and then foil later on if I choose to. I wouldnt cook in a foil pan for most of the cook just because I want the whole surface to get some smoke on it...and I dont like the idea of it sitting in its own fat for the entire cook.


Then feel free to use the "SoEzzy Separation System".

Get cooling racks that sit inside the dimensions of your pans, put the cooling rack in the pan, and put the meat on top of the rack, you still get smoke circulation all around the meat, but if the juices get a little deep, as they can do with butts and shoulders, it is the work of a moment to drain out the pan.

I do sometimes use good old 9" X 13" pans if I am at home, but for cooking away from home the disposable pans makes for fast and easy clean up.


I take a knive and pop a few holes in the bottom of the pans. Lets the fats drain slowly. I've got a grease drain so I'm not so concerned about the mess.
Back to top
View user's profile Send private message
vexter1
BBQ Super Pro


Joined: 22 Jan 2007
Posts: 1030
Location: Monroe, LA

PostPosted: Fri Apr 06 07 6:07 am    Post subject: Reply with quote

Cool - thanks for the replies - I was just curious - wanted to make sure I'm not missing out on something Smile
Back to top
View user's profile Send private message Send e-mail
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group