Kirk Boorman
TVWBB Super Fan
I read that wrapping your pan in foil would make cleanup easier, so I've done it for every cook except my last. As far as cleanup goes, it's great. All you have to do is remove the foil and give the pan a quick rinse. I've recently heard that foiling the pan might not be a good idea, but I haven't heard why. Any ideas?
On my last cook, I didn't wrap the pan. Aside from the extra cleanup I have to do now, I didn't notice anything different about this cook and those done with the pan wrapped. The temps came up at the same rate and held just as well.
One thing I can say though, the water doesn't evaporate nearly as fast when I wrap the pan. After 5 hrs, the unwrapped pan needed refilling. When I wrap the pan, I can go for 18 hrs or more and I don't have to top it off more than once.
On my last cook, I didn't wrap the pan. Aside from the extra cleanup I have to do now, I didn't notice anything different about this cook and those done with the pan wrapped. The temps came up at the same rate and held just as well.
One thing I can say though, the water doesn't evaporate nearly as fast when I wrap the pan. After 5 hrs, the unwrapped pan needed refilling. When I wrap the pan, I can go for 18 hrs or more and I don't have to top it off more than once.