Cooking Meat in Disposable Aluminum Pan for Quick Cleanup


 
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Patrick C.

New member
Instead of placing the meat directly on the grill, could you place it in a disposable aluminum pan instead so that cleanup of the waterpan would be easier? I've seen pictures of this, but I'm not sure it would work.

I'd like to use the waterpan for lengthy smokes--like pork butts--but dread the subsequent waterpan clean up.

Could you also put a large aluminum pan on the lower grill to catch drippings?
 
I read somewhere that 3 time world champ Myron Mixon does this. So yes, its possible to put out some good Q using aluminum pans. To me though it just seems like an unnecessary expense.
 
I always foil my water pan - both inside and out. It makes for quick and easy water pan clean-up. Just dump the water and re-foil. And sometimes I don't even do that. I'll dump the pan and then hose it off with the foil still attached. After every few cooks I remove the foil and re-foil. I usually take that opportunity to scrub the pan. Even with the foil it might get a few drips on it - but nothing too difficult to remove. As far as catching drippings, I usually use a glass dish on the lower grate for that - works perfectly.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Just dump the water. </div></BLOCKQUOTE>

My main issue is disposing of the greasy water. I don't want to dump it on the ground as it will most likely attract varmints--I've seen possums, porcupines, and raccoons, and my neighber recently saw a black bear. And I don't want to pour it into the sink or flush it. I have no ashes to absorb the water, nor do I have empty containers for it. I'm looking for a way to keep grease out of the water in the first place. Thanks.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> My main issue is disposing of the greasy water. </div></BLOCKQUOTE>

Yeah - that can be a little tricky depending on your situation. My wife makes homemade gumbo sometimes and part of her process is boiling the chicken thighs which makes all kinds of grease and other nasty stuff float to the top. She normally skims it off with a big spoon and puts it in a plastic bag and throws the bag in the trash. When I dump my water pan, I have a drain right next to my WSM that drains out to the street. I have a big funnel jammed into that drain and thats where I dump my water. When it hits the street it mixes with my and my neighbors sprinkler water and eventually finds its way to the sewer.
 
I always cook with a shallow pan, but place a small raised grate in the pan, then I place the meat on the grate. Using the grate keeps the meat out of the grease. Also, I foil the pan. It's narrow enough to able to use a regular width of foil. Doing this has been much easier than cleaning and foiling the water pan and saucer after every cook.
I don't know what you call the grate, but it is commonly used in ovens and is adjustable in height.
 
Costco has a 30 pack of foil pans for around $7.00 that fit perfectly in the WSM or kettle (18.5" or larger). I too put a small rack across the pan on the top grate like D Arita and put liquid in the bottom of the pan (apple juice and water, beer or whatever else floats your boat
icon_biggrin.gif
). The meat still gets a great smoke ring all the way around since it isn't sitting IN the pan, just OVER it. The juices and liquid the pan catches can be used to put on the meat after shredding it - just remember to strain off the fat and solids that accumulate in the pan. As far as the water pan goes, I always foil the bottom and top, even when I use a foil pan.
 
After reading all the posts in the forum about “water” vs “no water”, I have gone the “no water” route the last half dozen cooks. I have found no difference in the quality of the meat, but a huge advantage in clean-up. I placed a foil covered sand filled terra-cotta dish in the foiled water pan and put a foil “lid” on top of the pan. The bottom foil stays on for multiple cooks. After a cook, I just peel the top foil off and replace it with a new clean one. Done! With this method you don’t need a foil pan unless you want to keep the drippings. Clean-up is a breeze!
 
Patrick, I've done brisket this way. It's a little bit of a trick to get it in the 18" WSM but can be done. I hate to lose any of the juices when I do brisket. Good way of catching them.
 
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