Good Replacement for Foil Pans?

[Nate]

Occasionally I will use foil pans for various reasons (boat the meat, drip pan, beans, etc...) Sometimes the placement is indirect and sometimes it may be right next to the coals.

I am wondering if anyone has good recommendations on what would be a good permanent (or long term) solution for foil pans if there is one?

I'm thinking something that is not reactive, handles heat, won't have many issues with sticking or scorching, etc...

Thoughts?

[ecowper]

Nate what about a non-stick roasting pan? Something like this?

[billg71]

Non-stick coatings won't take the heat if placed near the coals and it gives off nasty gasses when overheated.

[ecowper]

It's a non-stick roasting pan. I don't have my foil pans exposed to heat higher than 350 .... are you saying that a non-stick roasting pan can't handle 350 degrees? That would be a pretty crappy roasting pan.

[Nate]

ecowper this would work for meat on the grates. I agree w/ billg71 though that this wouldn't be something I would want to set right up against the coals as drip pan or pan for sides.

[fzxdoc]

I would think that any pan of the right size with at least 1 inch sides would do, especially if lined with heavy duty Aluminum foil. I'm a big fan of lining all pans that I use for smoking with foil. Sure makes the cleanup a lot easier. I even line my ash catcher pan in my WSCGC and under the charcoal basket of the PBC with double heavy duty Al foil. I like keeping surfaces clean with a minimum of elbow grease.

Kathryn

[Nate]

I agree Kathryn... and I'm all about the easy cleanup. Part of the reason I am looking for a more perm. solution is to get away from some of the extra waste.

[tbob4]

Look at Lodge cast iron products and see if they have something that would fit your needs. They have a bit of everything and are made for cooking in/over a fire. You will need to season the pots/pans before use and keep them seasoned after use. They work fantastically for me. I have used them for drippings, as water pans, in place of wrapping, etc.

[Jerod Broussard]

Foil or cast iron is the way to go. Anything else gets pretty gunked up and nasty.

What do competition cooks use?

[LA Pork Butt]

I use those broiling pans that no one uses which come with kitchen stoves.. I have picked them up a garage sales for as little as 25 cents and as much as a dollar. I am not sure if they will fit in a 18" grill, but should fit a 22" + grill.

[Mitchl]

Thrift stores are great places to pick up broiling pans etc.

[gcdmd]

Stainless steel hotel (steam table) pans. They come in different sizes and depths and can be lined with foil. They also have lids and a host of uses for both indoor and outdoor cooking. I use them as roasting and steaming pans. You can even set them up as a smoker (details on request).

Ace Mart has all kinds of stainless steel and other pans and utensils. It's a big toy store. If you don't have one near you, you can also go online.

https://www.acemart.com/

[Nate]

This was the direction I was leaning and wondering if anyone else had used them.

[Spinaker]

I use stainless catering trays. They work great. You can buy them at Costco for a steal. They work great. I have bought both sizes. Full and half size commercial pans.

[Nate]

Awesome... glad to hear someone is using them with some success as this is what I was thinking.

[faultytower]

Yeah, hotel pans are awesome for this. Everything mentioned above, they come in smaller sizes than half trays as well, plus they're cheap enough that you can bang them around, abuse them and use them and not feel bad. I've put them directly into the coals to boil water for new potatoes while cooking corn on the coals next to it on top of a china box while roasting a pig.

[Jerod Broussard]

Nate

https://www.facebook.com/adrenalinebarbecuecompany/?ref=aymt_homepage_panel

[Nate]

BOOM!!! That is awesome. I was traveling that day so I never caught the announcement. Thanks for the heads up.