Smokin-It User Forum!
Recipes => Pork => Topic started by: mako on November 30, 2014, 01:59:44 PM
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Been reading this forum the past few days and decided to try my attempt at smoking my first pork loin. Fat cap up, brined as per Tony's recipe and temp set to 220. Wondering about the need for a drip pan if the firebox and bottom of the smoker is foil lined? I went ahead and put the pan in, thinking it will be worthwhile to catch the drippings, but wondering if it is acting as a heat shield.
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Take the drip pan out. It's not needed, and will really mess with your box temp. Nothing between the smoke box and meat is best.
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The drip pan belongs under the machine. Make sure you push a hole in the foil on the bottom for the drain.
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Good catch, Walt. I assumed he was talking about a drip pan inside, under the meat (sounded like this). I didn't consider he might have meant the slide in drip pan.
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Oh yes I did! Never mind. Pan out and great pork on the chopping block.
Learning something new, always! Thanks for the tip(s).
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Does this mean a water pan can't be used in these units? I was going with the idea that a foil water pan on the bottom shelf would double as a drip pan.
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I use a small loaf pan with apple juice and put the pan right against the side of the smoke box. While it will catch some juices from the meat, it really doesn't catch enough to be useful.