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Re: Pans

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Posted by Hub on February 21, 2012 at 16:18:37:

In Reply to: Pans posted by Hipsterque1 on February 20, 2012 at 21:52:15:

I've done both chicken pieces (thighs) and a pork butt both ways. I could not tell any significant difference. I like light smokiness, though, not creosote-belch, lick the ashtray smoke.

I think it may also depend a lot on your pit -- how the smoke and hot air circulate around the meat.

Using pans I easily get bite-through skin on chicken and, when cooking for friends and family, like to save the "pig juice" to combine with other stuff for a natural sauce.

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