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Golopus

Tin or no tin?

Why do I see some people cook in foil tin and not right on the grate?
Eddie Z

Easy clean up and saves the drippings. Easy to cover. Personal preferences I assume.
Golopus

It doesn't matter that the meat is soaking in all that fat as it cooks?
jpittssr

Golopus wrote:
It doesn't matter that the meat is soaking in all that fat as it cooks?


Not bad but it works better if you have a small rack to lift it up about 1 inch.

Saves on cleanup.

Myron Mixon says he cooks everything in pans and I agree because I'm lazy.
Wood River BBQ Team

Re: Tin or no tin?

Golopus wrote:
Why do I see some people cook in foil tin and not right on the grate?


As EddieZ indicates it's a personal preference. Personally, I prefer cooking on the grates. I think cooking on tin foil is like cooking on a griddle. I want the reverse flow effect of heat to flow over the entire piece of meat (bottom/top/sides). On some product I suspend the meat over a water pan on a grate but I've never cooked on tin foil.

I have nothing against tin foil - it's just not my personal preference. Try both methods and see which one you like and go with it.
Golopus

Thanks,, I allways go directly on grates. I wasn't sure if I was missing something.
Cats49er

Sometimes it is to your advantage to use a pan or some type of wire rack or screen rack to put on and take the product off  the smoker.Some items tend to come apart very easy after being cooked or smoked when handled. It may also be that the cook does not want to cross contaminate the food below on the bottom rack if he is also cooking on the top rack.And as stated by others,it makes clean up a little easier. As far as flare ups go ,keep the grease drained off, that will take care of that problem most smokers.

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