Whatever is on the foil may burn. When I am finished, I replace the aluminum foil, leaving the pans clean from oils and fats. It’s made by rolling large slabs of aluminum until they are less than 0.2 mm thick. It is safe at any temperature ranging from -40° F to 650° F. Reynolds Wrap® Grill Foil is a versatile tool for grilling. It’s important to note that the foil must be at least 2-2.5 feet high (or your waist length) since deer are very much adept at grazing on plants shorter than their height. It is not only the catch-pan, though usually, that is also the case. The team found that foil may present a "serious health risk" and could be used for packaging put not for actual cooking - whether on the barbecue or in the oven. It can burn, however — though sparklers actually use aluminum as their fuel. I’m mortified to think I was eating aluminum filled potatoes. More likely it will just turn black and char (the food, not the foil). 4. The foil itself will not burn. The aluminum foil practically came apart from all the cooking. Aluminium foil isn't cheap and lining the grill with foil increases the costs unnecessarily, and I can't see the point of that. Then, place Reynolds Wrap® Grill Foil on the grill with the non-stick (dull) … In a sparkler, the aluminum is in a powdered form. A thin strip of aluminum foil might just be your solution if you face this problem! Always use medium to medium-high heat on the grill and preheat the grill first. I never let old fat and oil residue be left on the pans. Aluminum foil doesn’t catch on fire in an oven, on the grill or even in a campfire. What I do: I wrap both pans with aluminum foil every time I use the grill. All I can think about is the potatoes I used to grill a few years ago. If you line the grill with foil all the fat that comes out of meat can't drain away which means you will effectively be shallow frying the meat, which isn't healthy. 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