Reply to "Foil roasting pans"

sandhMember

Me, no pans. No restriction of heat, smoke, driping juices or air circulation. Depending how full the smoker is all meat is fat up. If I can I'll rack the meat in the center of the smoker. If the smoker is full (the way I like it best) bottom rack closest to the heat I'll turn fat down. That all so allows all the juices from above the flavor the bottom rack. Bigger mess to clean. I feel much better product coming out.

12/30/112:47 PM

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