|Banner advertisements by bbqads.com|
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.
The BBQ Forum Home Page