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I did the foil for Smoke.I hardly ever use it...almost exclusively when cookin' low and slow.
I remember my mother had a set of Club aluminum pots she used for most of my youth. That probably explains a lot. On the other hand, at my current age I'm all about easy. Not saying y'all ain't right - just that I'm already about 50 years past my expiration date and less concerned with rare possible side effects than I might have been earlier.
Last I heard cookie sheets are made from aluminum.Just sayin'...
- I have resorted to placing a rimmed cookie sheet with an elevated wire rack under anything I cook. The net result is that the air and smoke circulation is unrestricted AND - I never have to clean off baked on food grease and carbonized sugars from meat juice, sauces, marinades etc - that would invariably find their way to heat tents, drip pans and the belly of your cooker. Amazing what you are forced to learn from many days in the sun cutting your knuckles while sanding and scraping and scrubbing hard baked black stuff from parts of your grill. I restored/up-graded 2 MAK Stars. I learned a very hard lesson about this.
Don't get me wrong as I still use foil but I have cut way, way back on it's use. Tee there was a time when real Tin foil was used. Before the second world war as I understand it. Would that have the same health issues & if not does anyone make it anymore? Even if it cost more I might buy some.
Quote from: Jaxon on June 05, 2021, 06:45:47 PMLast I heard cookie sheets are made from aluminum.Just sayin'...Jack you can get good ones that are not aluminum.
safe I take it
I don't have any experience with extended cooks yet. Howsomever, I really doubt that I would get 10 hours on one load.Your best method would be to load it up, start your cook around 10 PM, and get up around 6 to add more fuel.
