On Mon, 01 Dec 2003 20:11:47 GMT, "Rick & Cyndi"
> wrote:

>
>I use a "broiler pan". Those are the ones that have a slotted
>metal top and a semi-deep pan underneath that catches all of the
>drippings. The bacon turns out perfectly using it.

Is it hard to clean? I have several of them I use for smoking salmon
and meatloaf. I'll try lining one with foil and slicing through the
slots. Good idear Cyndi. <---spelled right?

Gar