On the grate or in a pan?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

drheerdt

Newbie
Original poster
Mar 22, 2010
15
10
I see most folks here smoking directly on the grate. so far, I've always stuck my butts and briskets in a pan so I don't lose the juices. Am I doing it wrong? Is there a benefit to going directly on the grates?
 
I don't put mine in pan because I like to get full smoke penetration, if saving the juices I do place a pan under it but normally I do that just with beef, plenty of juices form after letting the pork rest for a few hours.
Either way will obviously work, just a matter of preference.
 
Depends on where I'm doing it. On my gasser I use a pan with a rack in it to lift the meat up off the bottom and allow the smoke to circulate around. On my Chargriller or others I place the pan underneath the grate.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky