Tin Foil

To line the pot and the lid, and to prevent the smoking ingredients both from caramelizing onto the pot and discoloring it, you will need a generous amount of tin foil, preferably heavyweight. The shiny side of the foil should always be facing up, that is, away from the pot and the lid, so it will best reflect the heat.

The ideal sort is one that has appeared rather recently, marketed in 18-inch wide rolls by Reynolds Wrap under the name “EXTRA HEAVY for freezing and cooking.” One layer of this stiff, hardy stuff will do the trick. Otherwise, use two layers of heavy-duty tin foil, or three or four layers of the everyday thin variety, called “regular weight.” If in doubt, use more layers rather than fewer, especially to line the pot. The lid is where you can get by with only a single layer as the concern here is discoloration, not caramelization.