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8 replies

Smoking in an Aluminum Pan

W wildwillie3Member
Hi All!
I just received my SM009 and have been cruising the internet blogs getting ready for my first smoke. I'm all new at this so I'm trying to gather as much info as possible prior to my first smoke. I stummbled across a site which the author always uses aluminum pans in which he cooks his meat. This sounds like it may cut down in clean up to me. Has anyone had any experience in the SM009 using this technique and does it effect the taste of the BBQ?

Thanks Wild Willie
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FM Former Member
Welcome to the forum! And you're hiting on one of "those" topics they'll tell you in the forum that Smokin' has a definite opinion on.

Eeker

I could probably tell you which site it is too.

Cooking in Aluminum pans is fine for clean up, but it's not Q (just like foil isn't Q'in). Here's my reasoning. Instead of using crutches (foil pans, foil, etc) learn to cook the meat first and understand what's happening. Then adjust your techniques.

If you want to cook in a pan, that's fine. You want to use foil, that's fine too.

But if I'm teaching someone about Q'in, foils the last thing I teach Big Grin

But starting with a foil pan has some issues, from my experience.

It restricts the smoke flow to the meat.
It allows the meat to stew it isn't own fat/juices.

Not to say that the technique isn't of value in some limited applications, but I'd say only when you foil (if you like to do that)
S smokenqueQ'n n Brew'n
quote:
Originally posted by SmokinOkie:
It restricts the smoke flow to the meat.


This has also been my experience.. Thought it might be a good idea.. but, the smoke was very poor. "Logically" I would think the smoke would permiate the smoke box.. but, experience proves otherwise.. guess the smoke wraps around the pan and out the smoke hole.
FM Former Member
quote:
Originally posted by SmokinOkie:
Welcome to the forum! And you're hiting on one of "those" topics they'll tell you in the forum that Smokin' has a definite opinion on.

Eeker

I could probably tell you which site it is too.

Cooking in Aluminum pans is fine for clean up, but it's not Q (just like foil isn't Q'in). Here's my reasoning. Instead of using crutches (foil pans, foil, etc) learn to cook the meat first and understand what's happening. Then adjust your techniques.

If you want to cook in a pan, that's fine. You want to use foil, that's fine too.

But if I'm teaching someone about Q'in, foils the last thing I teach Big Grin

But starting with a foil pan has some issues, from my experience.

It restricts the smoke flow to the meat.
It allows the meat to stew it isn't own fat/juices.

Not to say that the technique isn't of value in some limited applications, but I'd say only when you foil (if you like to do that)


I agree with this gentlemans opinion as well.
G gilMember
I too believe I know what website that was. I tried his method for doing a butt in a foil pan on my el cheapo PITA Silver Smoker, it came out pretty good - probably because there is a lot more smoke circulating around in a stickburner. I won't try it in my 55, for one I think it would really restrict the air circulation, and two, I'm getting awesome pulled pork without it! I can't see it accomplishing anything good, except to ease cleanup a bit, but that's no big deal anyway.
Just my 2 pfennig's worth...
wheelzwheelzSmmmmoooookin'!
No offense intended here -- But what's the deal with the "easy clean-up...?" How hard is it to toss your rack in the dishwasher and change foil? Now, you may not have a dishwasher but cleaning a rack isn't that hard. Roll Eyes For all the time these smokers save you (not watching the temp and getting a good night's sleep without concern), good grief, toss it in and let 'er rip! Big Grin
FM Former Member
Maybe this product will help:

With Camerons Smoker Bags, it can't get any simpler to make a delicious meal! Each bag contains Alder or Hickory wood chip flavoring, sealed between layers of foil and held in place by natural wood syrups, so all you need to do is add your favorite ingredients and cook. Smoker Bags are ideal for fish, poultry, beef, pork, game meat or vegetables and can be placed in the bags with seasonings added to your taste – no fats, oils or salt need to be added. Camerons Smoker Bags can be used in the oven, grill or campfire.
To use, just drop in your favorite ingredients, seal and watch the bag balloon as it cooks! The foil bag is designed so that you can eat directly from it and then toss it into the trash. No clean up necessary!


Eeker
FM Former Member
I wouldnt use the pan normally either...but I did see that one link in the newsletter about smoked pot roast!

I love the pot roast and I think that may be the way to go. Use an aluminum pan for that or cheap all metal pot and I would just cook the whole darn thing in the smoker (after searing the roast and the vegies like this link here.

Doing lower carb so would leave out the taters but the parsnips and turnips and stuff would be ok.

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