Will using a roasting pan with rack (to keep grill clean) impact smoke flavour?
Hi,
Will using a roasting pan with rack (to keep pellet-grill clean) impact smoke flavour of my pulled pork?
Or should I better use the disposable smaller aluminium drip trays one layer bellow?
by Playful-Nectarine862
20 Comments
Supahbeel
Is that the Ikea one? I’ve been using it for all my smokes this season and it’s been great – haven’t noticed any reduction in the smoke flavour. Also makes clean-up a snap.
MOS95B
Not by much, if any, no.
But trying to keep any grill/smoker “clean” is going to take a lot more effort than it’s worth. The smoke itself is going to stain everything. Volatilized grease and other liquids are going to cover everything. You just need a decent cleaning routine to keep it “healthy”
YOLO4JESUS420SWAG
Vertical/bullet yes because it goes bottom up. Smoke on bottom will be non existent.
Offset/traditional not as much but still yes to a much smaller extent as the smoke travels across the top. The bottom of your meat will get significantly less smoke.
I tested this personally using smoke rings as the metric. You’ll still get them and the flavor, but it will come at a loss. I chose to continue to use them for apps with cheese in them that drip a lot as well as long smokes. But fast smokes like cheeks I go without.
GrumpyOldDad65
No. I do this frequently.
bossmt_2
I would say generally yes, but I don’t think it would matter that much. As long as it’s not sitting in the pan where the rub would wash off I doubt you’ll notice a huge difference in flavor.
Sdwerd
Not only should you do this if possible, put some water in the pan to add thermal mass for a more even cook and it’ll add some humidity
rob5ke
I use them all the time, as I like to keep the grill clean too, they don’t affect the smoke at all. Put some water in the pan that helps.
Even_Address3970
No. Because there is still room for airflow underneath.
But keeping pellet grill clean is kind of a fools errand. It’s going to get dirty. The. You clean it. That’s just my experience.
Reasonable_War1278
I placed foil on the heat diffuser or whatever the hell that big piece of metal is between the firebox and the grill grates. It catches all the drippings and I change it out every 4 or 5 cooks depending on how bad it looks. I will also vacuum out the inside when I do this.
robl3577
No. I always smoke over pans just like this to keep the smoker clean
Smart-Host9436
Turn rack 90 degrees so it sits on top of the pan instead of in it and add water to the pan. You’ll get better bark.
bob-loblaw-esq
I do that for times I want to collect the juice. Smoked meat gravy is the best.
Disassociated_Assoc
Doesn’t your grease and drippings drop onto a heat deflector shield that doubles as a drip tray, with that being sloped to a drain that empties into a bucket? If so, just line your drip tray with foil, and your bucket with foil, and just periodically change out the foil. Problem solved without needing yet another drip tray (pan in this instance).
EbbAffectionate4008
Love that thing! Add some water to make cleaning easier and you will love it, too
PuzzleheadedStuff2
Use one like that all the time. No issues whatsoever and also greatly reduces the chance of a grease fire.
Polyhedron11
I’d much rather have to replace the aluminum foil I placed over the drip tray and dump the bucket every couple of months than have to clean a roasting pan every time. You don’t have to clean the drip tray very often at all.
You have to vacuum out the ashes so you’re in there anyways so this doesn’t save cleaning time barely at all.
I would however utilize a roasting pan for when I specifically want to catch the drippings to be used for something like gravy or stock.
The drip tray is literally used for the purpose you are trying to circumvent but you are making more work for yourself.
Zealousideal-Hat-951
I use a cooling rack on top of a cookie sheet. Been using it for years. We haven’t found any difference in the taste.
meetycheesy
I do this not to keep the smoker clean but to remove the meat easier. If I had removable grates I wouldn’t need this. These make it easier to remove the stuff at the back of the smoker.
Zealousideal_River50
It will act as a heatshield and significantly increase your cook time. There’s actually quite a bit of radiant heat coming off the drip plate over fire. Blocking that heat slows everything way down. You’ll probably have to adjust temperatures and durations.
R_Soul_
You’re going to need a second one to put on top to keep the first one clean.
20 Comments
Is that the Ikea one? I’ve been using it for all my smokes this season and it’s been great – haven’t noticed any reduction in the smoke flavour. Also makes clean-up a snap.
Not by much, if any, no.
But trying to keep any grill/smoker “clean” is going to take a lot more effort than it’s worth. The smoke itself is going to stain everything. Volatilized grease and other liquids are going to cover everything. You just need a decent cleaning routine to keep it “healthy”
Vertical/bullet yes because it goes bottom up. Smoke on bottom will be non existent.
Offset/traditional not as much but still yes to a much smaller extent as the smoke travels across the top. The bottom of your meat will get significantly less smoke.
I tested this personally using smoke rings as the metric. You’ll still get them and the flavor, but it will come at a loss. I chose to continue to use them for apps with cheese in them that drip a lot as well as long smokes. But fast smokes like cheeks I go without.
No. I do this frequently.
I would say generally yes, but I don’t think it would matter that much. As long as it’s not sitting in the pan where the rub would wash off I doubt you’ll notice a huge difference in flavor.
Not only should you do this if possible, put some water in the pan to add thermal mass for a more even cook and it’ll add some humidity
I use them all the time, as I like to keep the grill clean too, they don’t affect the smoke at all. Put some water in the pan that helps.
No. Because there is still room for airflow underneath.
But keeping pellet grill clean is kind of a fools errand. It’s going to get dirty. The. You clean it. That’s just my experience.
I placed foil on the heat diffuser or whatever the hell that big piece of metal is between the firebox and the grill grates. It catches all the drippings and I change it out every 4 or 5 cooks depending on how bad it looks. I will also vacuum out the inside when I do this.
No. I always smoke over pans just like this to keep the smoker clean
Turn rack 90 degrees so it sits on top of the pan instead of in it and add water to the pan. You’ll get better bark.
I do that for times I want to collect the juice. Smoked meat gravy is the best.
Doesn’t your grease and drippings drop onto a heat deflector shield that doubles as a drip tray, with that being sloped to a drain that empties into a bucket? If so, just line your drip tray with foil, and your bucket with foil, and just periodically change out the foil. Problem solved without needing yet another drip tray (pan in this instance).
Love that thing! Add some water to make cleaning easier and you will love it, too
Use one like that all the time. No issues whatsoever and also greatly reduces the chance of a grease fire.
I’d much rather have to replace the aluminum foil I placed over the drip tray and dump the bucket every couple of months than have to clean a roasting pan every time. You don’t have to clean the drip tray very often at all.
You have to vacuum out the ashes so you’re in there anyways so this doesn’t save cleaning time barely at all.
I would however utilize a roasting pan for when I specifically want to catch the drippings to be used for something like gravy or stock.
The drip tray is literally used for the purpose you are trying to circumvent but you are making more work for yourself.
I use a cooling rack on top of a cookie sheet. Been using it for years. We haven’t found any difference in the taste.
I do this not to keep the smoker clean but to remove the meat easier. If I had removable grates I wouldn’t need this. These make it easier to remove the stuff at the back of the smoker.
It will act as a heatshield and significantly increase your cook time. There’s actually quite a bit of radiant heat coming off the drip plate over fire. Blocking that heat slows everything way down. You’ll probably have to adjust temperatures and durations.
You’re going to need a second one to put on top to keep the first one clean.