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Tin Foil Help.....

Tbla
Tbla Posts: 57
in EggHead Forum
Just got my egg a couple weeks ago.   So far - I have just been doing some basic cooks.   Grilling, slow smoked boston butt and searing steaks.   Other than putting a pan under the butts for the long smoke - I haven't done a whole lot of added things to the egg.  Looking at pics - a lot of people use tin foil to cover things ...  I think.  Can I get some advice on tin foil use.     I 
Woodbury, MN.   LBGE, Weber gasser, ECB
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Comments

  • BearQ
    BearQ Posts: 174
    edited June 2015
    Google the Texas Crutch, some use foil to help them through the stall that happens around 160 degrees on long low & slow.  Also the FTC you see mentioned is wrapping in tin foil then packing in a cooler with towels to keep your protein hot until your ready to serve.
    Barrie,Ont.,Canada.
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  • QingEsq
    QingEsq Posts: 241
    If you talking about foiling eggcessories, what is your setup?  Platesetter?  AR or woo with stone?  Many foil the platesetter or stone or stainless steel drip pan above the stone to limit cleanup and prevent a buildup of fat, etc that may burn or just put off bad smoke and/or odor if it fell on the stone or plate setter.  
    Always seeking the high I experienced from my first true BBQ experience.
    Downingtown, PA
    LBGE, WSM, Weber Kettle
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    I foil my  plate setter.......I don't need old grease flavoring my cooks. 
    Living the good life smoking and joking
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    I use foil to line my drip pan when I use it. Helps in clean up.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    jtcBoynton said:
    I use foil to line my drip pan when I use it. Helps in clean up.
    and if you raise the drip pan off the deflector, setter or AR stone, the spooge in the pan does not burn and produce acrid smoke. Air gap suggested. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Texansurf
    Texansurf Posts: 507


    They are trying read our minds, you know the gov'nment....


    Corpus Christi, Texas.  LBGE x 2, Weber Smoky Joe, and Aussie Walk-About
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  • YukonRon
    YukonRon Posts: 17,261
    I found some large, cheap, round, shallow depth, aluminum serving trays I place on the PS, and they fit nicely under the grids. I did 30 chicken legs, and it caught all the fat and sauce drippings. Easy clean up. I liked it so much I started foiling the serving trays. Works awesome.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • lousubcap
    lousubcap Posts: 36,861
    edited June 2015
    Two reasons to foil-one is to protect any target food from direct heat in an indirect set-up.  The other- (and most predominant) is to catch indirect cook spooge and prevent it from burning off on the heat deflector, an unplanned flavor input.
    And FTC is an after the cook process (very useful) while the crutch is what it is.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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