Question about aluminum foil for smoking

[Ticket2ride04]

When using aluminum foil, do you cover the lower grate or the little piece that covers the charcoal basket? 

[Pequod]

As a heat deflector/drip collector? A sheet of foil on a grate below the food is sufficient. If it’s a bigger hunk o meat with lots of drips, use a disposable aluminum pan or the tray that came with your KK.

Edited April 11, 2020 by Pequod

[DennisLinkletter]

On 4/11/2020 at 11:16 PM, Ticket2ride04 said:

When using aluminum foil, do you cover the lower grate or the little piece that covers the charcoal basket? 

You only need the foil to be large enough to block the  infrared radiation coming directly off the coals from hitting your meat.
 

[Ticket2ride04]

So I’m cooking a brisket that will be roughly 12 lbs after trimming. Just wrap most of the bottom grate on my 32” and that will be sufficient?

[Pequod]

5 minutes ago, Ticket2ride04 said:

So I’m cooking a brisket that will be roughly 12 lbs after trimming. Just wrap most of the bottom grate on my 32” and that will be sufficient?

If you’re doing a brisket I’d use more than foil. Use some sort of drip pan to hold the dripping grease so that it doesn’t drip off the edge and into the fire. Would make for some nasty smoke.

[Ticket2ride04]

1 hour ago, Pequod said:

If you’re doing a brisket I’d use more than foil. Use some sort of drip pan to hold the dripping grease so that it doesn’t drip off the edge and into the fire. Would make for some nasty smoke.

Right, I’m using a pan as well. But for my other smokes, I’ve basically covered the coals with aluminum foil wrapped around the metal band that latches to the charcoal basket. I’m getting the sense I didn’t need to do that (although the meat turned out excellent). Basically it seems I can wrap a lower grade with foil and place a drip pan below and I’m set?

[Pequod]

7 minutes ago, Ticket2ride04 said:

Right, I’m using a pan as well. But for my other smokes, I’ve basically covered the coals with aluminum foil wrapped around the metal band that latches to the charcoal basket. I’m getting the sense I didn’t need to do that (although the meat turned out excellent). Basically it seems I can wrap a lower grade with foil and place a drip pan below and I’m set?

Yes. And it isn’t necessary to wrap the whole grate. Just a sheet a bit larger than the meat is sufficient. If the drip pan you’re using is a bit larger, then you can just use that and skip the foil. Main thing is to 1) deflect the direct Infrared from the meat, and 2) avoid fat dripping into the coals. A large enough drip pan does both..

[Ticket2ride04]

Thanks!

[Basher]

You don’t want the oil dropping in the fire- bad smoke.
If you don’t have a tray, you can try this



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[tony b]

Is that from the old Kamado cookbook?? 

[Basher]

Yes tony.

The lost art of foil folding.

I have to say, the Costco foil here is twice as thick as other foils. Much better quality and very easy to fold and hold in a cupped position- now tray!

 

 

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[tony b]

Would that be "foilagami"? 

[Tucker]

For heat deflection only, it is either one of the drip pans or a piece of foil.

For drippings & heat deflection I use one of the drip pans lined with foil.

I have found that 2 layers of foil when doing pork will allow you time for the pan to cool post-cook and get the foil out before the pork grease gets through the foil.

This is not needed when doing brisket.

if i get grease, etc on the pan, hit it with soap & water.

[Ticket2ride04]

Thanks for the advice. Just did my second brisket. Never once opened the grill and it turned out excellent. I’ve been told the pics look dry which is odd because it’s by far the best, most tender brisket I’ve ever done. 
 

 

[MacKenzie]

and just look at that smoke ring. They don't get much better than that. 

[Basher]

That looks moist and juicy to me.
Well cooked


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[tony b]

Looks like you nailed it from here!