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I will be attempting my first butt this weekend and have seen several mambers placing foil pans under the meat durring the smoke. Dumb question but is this required and why?
I have been reading the posts here for about two weeks after purchasing a Perfect Flame propane smoker. I am still learning but I have already smoked a pork loin and some chicken breasts for the family and neighbors with great results.
I appreciate the tips I have already picked up here and...