Foiling Water Pan Question

[JRAiona]

Do you foil the inside of the water pan, the outside, or both? If I'm not using the water pan should I use a catch pan to keep things from dripping on the coals?

 

[timothy]

I rarely use water so just an empty pan with a layer of foil over the top. I lay the foil so it has a slight depression but doesn't touch the bottom, this collects the drippings and helps keep them from burning.

Tim

 

[JRAiona]

Do you foil the bottom as well?

 

[timothy]

No I do not, some do to keep it clean, but I don't worry about that.

Tim

 

[JRAiona]

I didn't see the sense in that either. Thank you so much for your input.

 

[timothy]

Your welcome! If you want that open pit, fat hitting the coals taste experience than defiantly remove the water pan all together.
It's great for chicken,ribs, burgers,chops and roasts.

Tim

 

[JRAiona]

Thank you again.

 

[S.Six]

I was going to throw in my 2 cents, but Tim nailed it.

 

[JRAiona]

Thanks guys. My first cook is underway. I hope to post some pics as soon as I figure out how. I appreciate your advice.

 

[Chris Allingham]

I didn't see the sense in that either. Thank you so much for your input.

I always cover the outside of the pan with foil for cleanup. Inevitably something gets past the foil and into the bottom of the pan, through a pinhole in the foil, I guess. So I'm washing the pan in the kitchen sink after every use. Foiling the outside means no smoky build-up on the bottom. But there's no right or wrong answer, do what makes sense to you as you get more experience under your belt.

Good luck!