Foiling


 
Matt H

Matt H

TVWBB Fan
I searched through the forum for anything on this topic. While I did find some mentions of it, I didn't get a definitive answer.

When foiling, whether it be during a cook, tenting, or post cook, is it better to foil shiny side in, or shiny side out? I know the shiny side reflects heat, so I would assume in.

Does it even make a difference? I'm curious to hear your thoughts.

Thanks.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I know the shiny side reflects heat, so I would assume in. </div></BLOCKQUOTE>

Bingo! My opinion.
 
Matt, if you leave the shiny side out it can double as a mirror! I have also read that it matters but I have never paid any attention to it. Glenn is probably right tho shiny side reflect more heat, but when tenting or cooking in foil do you really need to relect heat?

It's questions like this that keep us on our toes.
Happy smokin'

Mark
 
I watch Discovery alot and just watched an episode of "How It's Made"...According to the show it's a myth...There is no difference in either side...The reason there is a shiny side and dull side is that foil is so thin they have to use two sheets to press them together to make them thinner and the two sides touching lose their Sheen.....Wow... I really need to get a life!

I have never noticed a difference in which side I use.
 
Good question and I have to admit I never pay any attention to which way I have the foil. I guess that means I do not think it matters.

Mike
 
I can't believe I didn't bother checking the Reynolds website.

I've often heard which side you use matters, but I guess you learn something new everyday. Put this one in the myths busted category.

Thanks everyone
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Well if you have your Q down to that point to improve hats off
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Never even thought about it myself.

*stealing the tread*

What i really wanna know is that most ppl here say the only thing the water pan adds is to keep the temp low? Thats why we fill it up with mass to absorb some heat. Nothing about tenderizing and other stuff that alot of ppl who builds smokers say they do(example Myron M)

But still ppl foil their ribs/briskets and even PP to make them tender/cook faster. What will happend in the foil is a moist cooking area for the meat and maby more heat. So the ultimate cooking area for ribs is dry and low,then moist and warm and if that wasent enought abit more dry to make the soggy bark remain "barky".

I still really cant se/taste any differense beetween water/dry pan.

But the only thing i can say MY best ribs comes from low and slow with water in the pan no foil.

Note: I dont know the correct answer to this but i would love to hear/read the sience side of it. (and a link to a trustworthy source)

And i know that you cant compare the wsm with a foil pack becouse of volume/leakedge and so on.

But im not looking for that i want sience and if water in the pan is even 2% better then dry i wanna know it.

Hope some one could help and maby even have the respons as a sticky?(up to cris ofc but this is a verry hot topic)


Have a nice evening!
 
My 2 cents -
Water pan -
Helps moderate temperature
Does not aid in keeping meat moist
Does add humidity for enhanced smoke ring

Foiling -
Creates a steam environment
Steam environment creates a more effective heat transfer, i.e. cooks faster.

Over cooking is the best way to dry out your meat.
 
Well Russel thx for the input!

"Water pan -"

the temp we all already know.
Keeping the meat moist well thats why we pull it in time.
Smoke ring i guess have nothing to do with the moist cooking area.

"Foiling"

Creates a steam environment - well and the water pan adds exept a heat sink,a moist cooking area?

Steam environment creates a more effective heat transfer, i.e. cooks faster. - Read the line above.

"Over cooking is the best way to dry out your meat". - Absolutely!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wolgast:

*stealing the tread*

What i really wanna know is that most ppl here say the only thing the water pan adds is to keep the temp low? Thats why we fill it up with mass to absorb some heat. Nothing about tenderizing and other stuff that alot of ppl who builds smokers say they do(example Myron M)

But still ppl foil their ribs/briskets and even PP to make them tender/cook faster. What will happend in the foil is a moist cooking area for the meat and maby more heat. So the ultimate cooking area for ribs is dry and low,then moist and warm and if that wasent enought abit more dry to make the soggy bark remain "barky".

I still really cant se/taste any differense beetween water/dry pan.

But the only thing i can say MY best ribs comes from low and slow with water in the pan no foil.
</div></BLOCKQUOTE>

I don't notice much difference in my ribs bark if cooking w/ water or not, IF smoking in the 225-250 range. HOWEVER, I was busy the other day, so I used water in the pan and just opened the vents all the way and smoked some spares at around 275 for most of the cook. My surprise was that the bark wasn't NEARLY like when I've smoked at 275 w/ a dry pan. It was a different rub, yes, but I really think all that water boiling off fast had something to do with the resistance to bark formation. I'll put it like this: I won't EVER think of using water in the pan and foiling ribs for part of the cook. Harry Soo of SlapYoDaddy bbq is right, and to tell you the truth, I notice a difference with my pork butts smoked at 225-250, the one time that I cooked w/ a foiled pan overnight. I'm not giving up the water pan for long butt cooks, though, unless somebody has a Stoker they want to get rid of for cheap.
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Foil?...Never touch the stuff...lol.
I figure if the Ol' timers made good bbq without it, why bother with it.

As far as the pan goes. I always use water, except when I need high heat.
 
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