1st butt- foil question

[noahpop]

For my first effort, I smoked 2 chickens- everything went great- but the cleanup was more than I imagined. Quite a bit of grease/mess at the bottom. Used foil, poked hole and drip pan- still messy.

Question: could a butt or chicken be smoked in a foil pan to avoid the mess? Thought it might catch the juices and help with cleanup.

Good idea? Bad?

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[DivotMaker]

Bad idea.  They don't cook right at all like that.  The meat needs to be open to the smoke and heat on all sides.  I know the drippings are a mess, but the foil on the bottom is the best we can do.  Lots easier than cleaning a charcoal smoker!

[noahpop]

ok thanks - i'll do a more liberal foil job next time!

[vetkilr]

You could put the foil pan one rack or two down to catch drippings. That's what I do for Boston butts and works great.

[WeekendWarrior]

I use the extra long heavy duty foil.  1 sheet covers the entire bottom of my #2.  I kind of fold the edges up which makes kinda like a pan on the bottom, and then I poke a hole. I just roll it up and pull it out when it's cooled and makes cleanup pretty easy.

[noahpop]

regarding the pan below - others have said it interferes with cooking process?

[DivotMaker]

regarding the pan below - others have said it interferes with cooking process?

I have to agree with that, Lee.  Temperature issues have been well-documented here, and on other forums, that have been traced back to a large pan between the meat and the smoke box.  I'm glad vetkilr doesn't see any problems; must be using a fairly small pan.  The problem is that it "disrupts" the heat flow around the pan, and channels hotter air up the back, over the temperature sensor.  This makes it "think" the box temp is higher, and shuts the element off sooner than it should.  In most cases that I've been aware of, removing the drip pan solved the problem. 

[Pork Belly]

I have found that I don't want or need to clean my #3 as often I I did when I first bought it.

[mnsmoker]

I use the 18 inch wide heavy duty foil and leave it about an inch wider on all sides, cleanup takes a couple minutes tops, every 10 -12 smokes I do a more complete cleanup, wiping the bottom with paper towel and soaking the grates wiping off the outside etc. still only takes a few minutes.

[Smokster]

I use the 18 inch wide heavy duty foil and leave it about an inch wider on all sides, cleanup takes a couple minutes tops, every 10 -12 smokes I do a more complete cleanup, wiping the bottom with paper towel and soaking the grates wiping off the outside etc. still only takes a few minutes.

Hey Jim, I do the same clean up as yourself.  The selves and side racks go into the dishwasher after about 5-8 smokes or when needed and the smoker box will get the odd rinsing if there are any drippings that may get through the foil. 

Lastly, sometimes the bottom of the smoker has some grease on it as it does get through the foil every now and then, therefore when I wipe the bottom, I will sometime use a bit of dish soap on a wet paper towel to wipe only the bottom of the smoker, then a quick rinse with the garden hose. I'll put the drip pan under the smoker to collect the water as I rinse. It may take a few rinses, but it does a great job. 

[DivotMaker]

I'm pretty much the same way as Jim and Toronto T, but my shelves get washed every smoke - can't bear putting fresh meat on gunky shelves!

[mnsmoker]

I do a quick wipe down on the grates with a wet cloth after every smoke since I use 1 or 2 grates most of the time it only takes a minute and gets them pretty clean, then I'll soak em in the laundry tub after a bunch of smokes to really clean em up to almost new....no gunky grates for this guy either!!

[Smokster]

I'm pretty much the same way as Jim and Toronto T, but my shelves get washed every smoke - can't bear putting fresh meat on gunky shelves!

The shelves always get removed and a full cleaning in the kitchen sick with soap after every smoke.  When I wash the side rails every 5 - 8 smokes in the dishwasher, I throw the shelves in for good measure.