Moving the meat question

[Bathgate]

Silly question but it has been driving me nuts. What do you guys use to transport meat between kitchen and smoker? I'm looking for something big enough to handle loads like 3 or 4 chickens, halved or a couple of slabs of ribs or more. A big, metal pan of some sort, I guess. I don't even know what to call it or where to look for one. Any help?

[Rfuilrez]

I just have a couple sheet pans. Almost always foil them. Sometimes I use cooling racks to lift the meat.

https://www.webstaurantstore.com/chicago-metallic-41500-three-quarter-size-18-gauge-aluminum-customizable-sheet-pan-wire-in-rim-15-x-21/32641500.html

Something like that. Got mine at the grocery store for similar price.

[surfdog]

Sheet pans...cheap and readily available.
AND relatively light weight...won’t add significantly to that pile o’ meat...and durable.

[Polarbear777]

Half sheet pans. Also use half sheet cooling racks on them for dry brining. They get a ton of use.

Anything bigger and loaded would probably be too heavy.

[RonB]

Most amateur cooks buy half sheet pans because that's as large as will fit in an oven. If you are not going to use it in an oven, you can get a full sheet pan, (18X26). That should carry just about anything you want. The matching cooling rack is 16X24.

[surfdog]

Yep...I have a selection of both. Perfect for everything.

[Bathgate]

Sheet pans, Perfect. Thanks guys!

[JCBBQ]

Yep. They are the perfect tool for the job.

[lonnie mac]

I too use huge sheet pans. I cover them with two layers of foil. One carried out the raw meat. Once on, I'll remove the contaminated layer and have a fresh layer to carry in the finished product.

[Steve R.]

CaptainMike, that must be a level above a fart smeller.

[CaptainMike]

Oh yeah, Steve R.

[Mr. Bones]

Very cool tip, Brotha!!! Hope all is well, there in Th Republic...

[Skip]

I often use a large blue enamel oven roaster pan for large pieces of meat. It has handles and is deep enough for almost all meats. It washes easily too.

[jfmorris]

I use what are technically jelly roll pans - sheet pans with a rim. I usually load them up with meat when I prep it, cover with foil, and store in the fridge until it’s time to fire up the grill or smoker.

For wings I have a giant Tupperware bowl with lid that can handle about 10 pounds of wings in whatever rub I am using.

[Dr ROK]

Sheet pans for smaller/lighter items and a meat lugs for heavier, bulkier things like multiple butts.

https://www.amazon.com/LEM-Products-General-Duty-Meat/dp/B005QJGMA2/ref=sr_1_17?ie=UTF8&qid=1538927471&sr=8-17&keywords=meat+lug

[EdF]

14" paella pan most of the time. Then it turns into a drip pan if using LBGE, or gets a washoff for delivery of the finished goods.

[Ratton454]

Hi There,

I use stainless steel steam table pans, either 2 1/2 inches deep or 4" deep. I also changed my double sink and installed 1 large open sink so these large pans and large pots fit completely in and are easy to clean.

[bardsleyque]

commonly referred to as hotel pans,I use them as well.

[BourBonQ]

^this....

[realdocBBQ]

I have always used sheet pans, but I think I need to get some of those dish/meat tubs. Doing a bunch of ribs at once, sometimes it gets a bit unwieldy.

[Dr ROK]

Tubs work great, and they fit in my dishwasher

[surfdog]

That’s when full sheets are handy. But yeah, tubs can also do the trick.

[texastweeter]

large aluminum cake pans.

[Mr. Bones]

Stainless full/half sheet pans, full/half restaurant pans, usually foiled, sometimes jus parchment papered; depends on what I'm doin...