Using tuna cans as a water container in a cooker; bad idea?
I've been testing out a Ninja Woodfire Grill recently and have found that for longer smoking cooks like ribs or chuckies, I need to use a water pan.
I don't like the idea of the disposable aluminum drip pan collecting a lot of grease before it needs to be thrown out, so I started saving tuna cans to put in the pan. I remove those after every cook.
When I needed a small narrow aluminum pan for the grill grate, I couldn't find a suitable size at Publix. Then the genius idea hit me to use some of the tuna cans I had reserved for grease-catching duty.
However, I'm concerned whether the coating on the cans could be unhealthy when heated.
See the article on beer can chicken on the free side. I noticed that the outsides are black from smoke, but the insides are like new. The grill surface shows around 170 degrees on my Thermoworks IR gun when doing a 225-degree cook.
I don't like the idea of the disposable aluminum drip pan collecting a lot of grease before it needs to be thrown out, so I started saving tuna cans to put in the pan. I remove those after every cook.
When I needed a small narrow aluminum pan for the grill grate, I couldn't find a suitable size at Publix. Then the genius idea hit me to use some of the tuna cans I had reserved for grease-catching duty.
However, I'm concerned whether the coating on the cans could be unhealthy when heated.
See the article on beer can chicken on the free side. I noticed that the outsides are black from smoke, but the insides are like new. The grill surface shows around 170 degrees on my Thermoworks IR gun when doing a 225-degree cook.
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