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10 replies

Bad "burning smell"

FM Former Member
Looking for some feedback on this.

Last weekend I did a over night cook with 2 briskets. As soon as they came off, I foiled them into a cooler, then put on 4 racks of ribs.

Both cooks went great, but the grease drippings from the briskets on the foil covered "ramp" had started to char and burn and I could smell it over the awesome aroma of the ribs smoking.

So I know one fix is to just change the foil on the ramp before I begin the ribs. For those of you that do back to back smokes.... are there any other options? I didnt know if I could spray the aluminum foil with something to keep the drippings flowing instead of building up and burning?

Thanks
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FM Former Member
quote:
Originally posted by MaxQue:
Did the ribs take on the burnt smell? If not, don't worry about it. That said, changing out the foil will take you only a few minutes. A good pair of thermo-gloves will make it a breeze.


No, they didn't take on the taste at all. Actually, they were outstanding ribs!

I vend a lot so I don't want a bad burning smell as customers walk by. I don't have any probably changing the foil. Like you said, it only takes a minute. I just didn't know if there were any other tricks I didn't know about!

Thanks
FM Former Member
quote:
Originally posted by DMassey:
One good trick i have used is to put two layers of foil on the ramp them you just have to reach in an pull the top layer off and your ready to go.


do you wrap your foil around the edge that goes into the side drip pan? If so, do you just try to do a clean rip, or are you lifting the entire tray out to remove the foil?
FM Former Member
This could become a pretty interesting topic....

How do you guys foil your ramp? (not even sure if its called a ramp... but thats what I call it.)

I wrap my foil over the lip on each end of it. I'm thinking if I RIP the foil off, there will be a lip (where the tear is) right before it hits the trough and could possibly make a mess and not go down into the trough/drain.

Maybe only tuck the foil on the top side and not the bottom?
FM Former Member
Grux,

Maybe it's just me but I think you're WAY over thinking the method of foil application. Just make sure there are no spots to "gather" grease. If that's a worry, then change it each time.

In my many many years with the FE, I just lay a couple of sheets on, maybe 3 or 4 and just tear the top one off.

I also have just replaced it each time I use it and that's how I do it today. Easy and quick enough to do.

Both methods work, just try one and adapt as needed, but I don't this it's THAT interesting a topic.

Now food, that's interesting, but foil.... Grux, you need to be cooking more Big Grin

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