Foiling water pan, why


 
Jeff Padell

Jeff Padell

TVWBB Pro
I can see why you would foil the inside of a water pan when cooking without water, cleanup is easier, but why foil the side towards the fire?
 
ROFL
I never thought of that!

My wife yelled at me today, I was showing her my new instant read digital thermometer and stuck it in my armpit! She make me go wash it with detergent!
 
Jeff Padell said:
ROFL
I never thought of that!

My wife yelled at me today, I was showing her my new instant read digital thermometer and stuck it in my armpit! She make me go wash it with detergent!
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Hahahahahahahhaaaahahahhahaaha Now thats funny !!!!!!!!!!
Thank you for sharing that =)

Peter
 
I too find it interesting that we work hard to seal our cookers with many long cooks to build seasoning on the inside. The thought is the reflective surface makes it hotter. Then we're told to wrap the pan and/or clay saucer with shining alum foil. LOL I quit doing it a long time ago. Different smokes for diff golfs I guess.
 
Dwain Pannell said:
I too find it interesting that we work hard to seal our cookers with many long cooks to build seasoning on the inside. The thought is the reflective surface makes it hotter. Then we're told to wrap the pan and/or clay saucer with shining alum foil. LOL I quit doing it a long time ago. Different smokes for diff golfs I guess.
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I never would have thought about it that way. But it makes sense at least intuitively. Though if you don't foil your water pan, what all do you do to clean it after/before a cook?
 
Cleaning it? That takes all the good stuff off it, I don't clean the inside of my silver B, just a quick scrape of the grates and burn out the heaviest stuff.
 
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