epcotisbest
Well-known member
- Messages
- 142
- Grill(s) owned
- Trailblazer
So today I made a spatch chicken over a pan of broccoli, grape tomatoes and one regular tomato too. Also made some stuffed boneless thighs wrapped in bacon (they came off first). Anyway, the pan did not seem to affect cooking time or smoke and if anything, the skin on the chicken was crispier than usual. And best of all, no clean up other than tossing the foil. Have used the pan and rack for brisket and pulled pork as well and I like the no clean up thing. I was afraid it might lessen the smokiness of the food or alter cook times but it seems to make things easier and less messy, which I really like.