We discuss the pros and cons for using aluminum foil in smoking foods- in particular your BBQ and how it can affect the food.

“Does using aluminum foil in smoking foods still allow the wood flavor to penetrate?”

Here’s the thing — when you use this technique, you do so after the meat product has cooked to about 135–150°F. That means a great deal of smoke flavor has already penetrated. What about if you start out smoking foods in foil? Let’s look at the pros and cons of smoking foods in foil, information you can use for traditional oven cooking as well.

Con #1

Pro #1

Con #2

Pro #2

Con #3

Pro #3

Con #4

Smoking Considerations

If you do elect to cook on the smoker, charcoal grill or LP grill with foil, know that you can see firsthand the reaction of the aluminum with food ingredients. You can see the wood molecules by the smoke vapor particles that develops on the outside surface of the foil. As foil is a heat conductor, it also is somewhat of a sponge and will steal some of the smoke vapor particles from the food.

Remember, one of the key benefits to using aluminum foil is its ability to seal tightly whether preventing spillage to a piece of cookware or sealing in liquids for cooking. Cooking smoked items wrapped in foil from start to finish will not allow for full penetration of the smoke vapor particles that account for the unique color, texture, and taste to smoked foods. Plus, you likely will increase your risk of health issues with repeated exposure to high aluminum levels.

Thank you for the question submission and we hope you found value in our information. We welcome all types of questions and encourage you to follow and subscribe to our social channels so you don’t miss anything. We look forward to providing you with tip, techniques, recipes, and science for all types of wood-fired cooking.

SmokinLicious® Cooking Wood Products is a true culinary cooking wood company that is blazing trails in wood-fired cooking circles- info@smokinlicious.com