Cooking directly on the grate versus in pans?


 
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Dave M..

TVWBB Member
Hey all. I'm new to bbq'ing and my WSM - but wanted to ask a question that keeps popping up in my mind. To cook on the grate or in a foil pan? When I watch shows like bbq pitmasters and read around the net, I see many people smoking their meats in foil trays rather than directly on the grates. I assume this creates a lot less mess...and also gives you the ability to pour liquid in the pan. I can imagine a downside would be that smoke wouldn't get to the bottom of the meat that's touching the pan, but I've seen folks put little raised trays/grates inside the foil pan. To me - a total rookie - that would seem like the way to go- as smoke can reach everywhere and you have no drippy mess. Perhaps I'm missing something. BBQ masters, please enlighten me! Thanks
 
Dave, I've got Myron Mixon's book, but I've done enough cooking in pans on my wsm's to have figured out that it's mostly a technique for cooking on offset cookers, which have significantly more air flow and smoke. Not saying that you can't use pans in the bullets, but I just don't think they have nearly the same benefit as when used in a big offset.
 
Sometimes I'll use a pan for cooking pork loin, beef roasts or chicken if I want drippings for a gravy. Otherwise I go direct on the grate.
 
Dave, I have the same book and that's when I first started noticing the pan vs grate method. Thanks for the replies. I just threw a rack of baby backs directly on the grate and the cyber q app shows 247F pit temp...Life can still be good when it's 23F outside :) COME ON SPRING WEATHER ALREADY!
 
I always cook butts in pans. I dont notice a difference in flavor but it saves a terrible mess. Ribs always on the grate. Other meats it just depends on what is under it, if anything.
 
What mess? That's what the Weber pan is for, whether it has water or is just foiled over the top with an indention to hold the drippings. I've cooked five butts in my 18 at the same time, and six in my 22, no problem...and I sure couldn't fit all those on in pans.

More airflow around the meat means more smoke flavor and bark....which can be excessive on offset cookers, for which pans are popular for cooking with. Also, foil pans and foil in general are tools that guys that use offset cookers employ to help retain moisture, which is not near an issue on the wsm.
 
I use the BRITU method which calls for putting the ribs on the grates (I cut my rib racks in half and hold them in a rack).

FWIW
Dale53
 
Dave Russell said:
What mess? That's what the Weber pan is for, whether it has water or is just foiled over the top with an indention to hold the drippings. I've cooked five butts in my 18 at the same time, and six in my 22, no problem...and I sure couldn't fit all those on in pans.

More airflow around the meat means more smoke flavor and bark....which can be excessive on offset cookers, for which pans are popular for cooking with. Also, foil pans and foil in general are tools that guys that use offset cookers employ to help retain moisture, which is not near an issue on the wsm.
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If I'm cooking 6 butts then I dont really have a choice but if I'm cooking a couple, I'm using a pan. I hate having to clean the water pan with a passion and there is no appreciable difference in the flavor of the food. All I'm really saying is if a guy wants to use a pan or not is just a matter of preference. The end product can be fantastic on a WSM either way.
 
Dave M.. said:
What kind of smoker? Thanks
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22" WSM. As Dave Russell mentions, if you are filling up the smoker you wont have room for pans but if you are doing a butt or two, you can get just as good a product either way. You dont really want to add liquid to the pan though. The pork will create plenty of that.
 
When cooking a cpl butts I put the disposable foil pan on the lower grate. I trim the fat cap off my butts because I don't want all that fat which is the same reason I don't cook the butt in a pan. However, a lean cut of brisket flat should do well in a braise.
 
Dwain Pannell said:
When cooking a cpl butts I put the disposable foil pan on the lower grate. I trim the fat cap off my butts because I don't want all that fat which is the same reason I don't cook the butt in a pan. However, a lean cut of brisket flat should do well in a braise.
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My exact sentiments, although my drip pan came with my smoker. ;)

I confess that it was not until some time last year that I first realized the benefit of trimming butts and briskets. Much more and mo' better bark, and my last brisket cook made it evident that brisket cook times can be substantially trimmed down as well.
 
I thought I was being wise on my second brisket cook, by using a pan. Well, as common sense would indicate, it collected all the drippings up, and ruined my bark completely.

I stay away from pans now.
 
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