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Aluminum pan substitute for life

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    Aluminum pan substitute for life

    I don’t know if you are like me or not, but I get really sick of using the aluminum pans in my smoker. Yes, they are very very inexpensive, but it seems like every time I turn around they end up with a pin hole or something else of that nature. Well, the other day I was rummaging around in the garage and I found a brand new, pampered chef 9x13 stoneware pan, with the matching lid. So, I thought, why not?

    https://www.pamperedchef.com/shop/Ba...lar+Baker/1430

    I had a rack of ribs on the smoker, and after smoking them for 3 hours, I placed them into the pan, added my Apple juice, and covered them with aluminum foil. I wasn’t able to use the lid because the Kamado wouldn’t close 😂 but three hours later. . . . . There was no messy bending pan, and cleanup was a synch!

    Just thought I would share this with you.

    #2
    I bet a lot of us have unopened Pampered Chef stuff in our storage areas. I gave the clay baker to my daughter several months ago. It's probably collecting cobwebs in her storage room as we speak.

    Good idea to put it to use in your kamado. I would guess that any deep 9x13 pan would do. I've got one with handles that might work, made by HIC. It is one of three recommended by Cooks Illustrated because it is also broiler-safe, unlike Pyrex ware.

    Click image for larger version

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    The CI winner was Mrs. Anderson's Lasagna pan because of its looped handles, and 14.25 cup capacity:
    Click image for larger version

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    Thanks for the tip, bbq_joe .

    Kathryn

    Comment


      #3
      Good idea! Back when I had my offset, I used the bottom part of the enamel broiling pan from my oven. Cleanup was with Easy Off.

      I don't think I ever used it for it's intended purpose in the kitchen.

      Comment


      • IowaGirl
        IowaGirl commented
        Editing a comment
        I found household ammonia solution will loosen the brown smoke stuff on the pans I've used in my smoker.

      #4
      The looped handles would be a nice addition to the stoneware. Would be so much easier. I may have to look around for something like the Andersons lasagna pan. 👍

      Comment


        #5
        Good idea, except for the part where SWMBO murders me for using her nice Pampered Chef stuff on the grill!

        The Lodge CI is pretty much mine to grill with as I please, but I don't have a CI 9x13 pan. Maybe one of those Lodge fish cookers could do double duty as a drip pan and foiling pan for butts...

        Comment


        • bbq_joe
          bbq_joe commented
          Editing a comment
          I would like a 9x13 CI. Unfortunately the new Lodge fish pan is much larger.

        • jfmorris
          jfmorris commented
          Editing a comment
          Whoa bbq_joe you are right - that fish pan is just an inch or two smaller than a full sized steam table tray! Never realized it was that huge.

        • bbq_joe
          bbq_joe commented
          Editing a comment
          jfmorris I know right. Hahahaha I keep thinking about dishes to try with it, but there would be s great deal of room left Lol. Plan on using it this summer though when we get together with my folks.

        #6
        I bought a couple of different sized (1/2 and 1/4) buffet pans. They are fairly cheap and can be run through the dishwasher

        Comment


          #7
          Sometimes I don't mind what I'm cooking sitting in its juices in an aluminum pan, but other times I want the juices to drip away. This is not an original idea, but I have a couple of wire racks originally designed as cooling devices for baked goods that I put over the top of the aluminum pan and put my chicken/ribs/whatever on the rack while I'm cooking. Keeps my cooker clean and allows for 360 degree smoke penetration.

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            #8
            I have a round pan for my BGE and cover it with a double layer of foil to take care of leak possibilities.

            Comment

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