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
6 Comments
Far_Zone_9512
Nope. Its fine.
bennett7634
It’s probably easier to clean the grill than that pan and rack though
Nexus2N
Likely no.
What you may run across is less-than-ideal bark formation on the bottom, due to somewhat restricted air movement. You can mitigate this by flipping the butt over periodically.
SanchoPliskin
Dude. Every single pork butt I do is in disposable aluminum pan. They always come out great. Plus it makes it super easy to wrap, just put foil over the pan. And then you pull it apart in the pan to serve. And then cover it back up to put any leftovers away.
HotCarl169
I use the 9×13 aluminum pans. Smoke normally on the rack, then put it in the pan roughly when it hits the stall. Get all your smoke and then save fat to pour in at the end. Absolutely amazing results
minority_of_1
I’ve found that using these really affects the temperature around the meat. Meater ambient temp is a lot closer to the Smokesear sensor when I don’t use pans similar.
6 Comments
Nope. Its fine.
It’s probably easier to clean the grill than that pan and rack though
Likely no.
What you may run across is less-than-ideal bark formation on the bottom, due to somewhat restricted air movement. You can mitigate this by flipping the butt over periodically.
Dude. Every single pork butt I do is in disposable aluminum pan. They always come out great. Plus it makes it super easy to wrap, just put foil over the pan. And then you pull it apart in the pan to serve. And then cover it back up to put any leftovers away.
I use the 9×13 aluminum pans. Smoke normally on the rack, then put it in the pan roughly when it hits the stall. Get all your smoke and then save fat to pour in at the end. Absolutely amazing results
I’ve found that using these really affects the temperature around the meat. Meater ambient temp is a lot closer to the Smokesear sensor when I don’t use pans similar.