British BBQ Society Forums

Hi

I've seen a number of people smoke in trays rather than on the racks themselves. Seems an easier way to keep things clean.

Logic would say to me that the smoke wouldn't permeate quite as well. Is this correct? Is it noticeable?

Does it matter by meat? IE brisket and pork are possible candidates but ribs must be cooked on the racks?

Thanks in advance

Derek

Hi Derek, they would start the smoking on the racks then move to a foil tray. you are correct about smoke penetration