Crock Pot Liner

Discussion in 'Slicers, Grinders, Tools, Equipment' started by olddawg, Jun 20, 2010.

  1. olddawg

    olddawg Fire Starter

    I have a 5 qt crock pot liner and I want to use it to cook beans and stew in my smoker.  Any thoughts?
     
  2. fftwarren

    fftwarren Smoking Fanatic

    idk about in a smoker. I put one on a stove one time and in about 25 seconds it split wide open and dumped red beans everywhere. so maybe be prepared to lose it. I'd maybe put it in with nothing in it just to see if it will hold up
     
  3. roller

    roller Smoking Guru SMF Premier Member

    I have wondered about that...
     
  4. meateater

    meateater Smoking Guru SMF Premier Member

    Er, uh I wouldn't. [​IMG]  [​IMG]  Get a dutch or a stainless pan from a restaurant supply.
     
  5. que-ball

    que-ball Smoking Fanatic

    I wouldn't worry so much about your crock pot liner breaking in the smoker.  The reason they break on the stovetop is the uneven heating.  The hot bottom sitting on the burner expands faster than the colder sidewall, and you get a nice big crack separating the two (mine was a Pyrex casserole back in the day).  Your smoker should have the whole thing at nearly the same temperature, just like an oven or even your crockpot.

    My worry is that with a deep pot you wouldn't get much smoke penetration into your beans, so what's the point.  I think you would be better off with a shallow pan that would expose more surface area to the smoky goodness.
     
  6. olddawg

    olddawg Fire Starter

    And with that quote, the crock pot liner question has been answered...  Thanks all!
     
  7. indyadmin1974

    indyadmin1974 Smoking Fanatic

    Disposable aluminum pans are your friend for beans...easy cleanup...a little hard on the environment, but that's how we roll over here.
     
  8. nwdave

    nwdave Master of the Pit SMF Premier Member

    Actually, after use, if you give the pan a good rinse out, remove the larger beans, roll the pan up into a tube shape (nasty residue on the inside, of course), recycle with your other aluminum, the furnace will melt that little piece of bean into nothingness.

    That being said, the aluminum pan is the only way to do the smoke.  Great smoke flavor on the last Dutch's Wicked Beans I did and there wasn't a bean left to worry about.
     
     
  9. tn_bbq

    tn_bbq Smoking Fanatic

    Interesting and timely.

    I just finished my first BBQ beans on my smoker yesterday.  No real recipe, just some canned beans, leftover pork, brown sugar, BBQ sauce, onions & lil bit of mustard. I put a lil too much sugar in them, but I loved the flavor and texture.  It's definitely going to happen again.

    I used a cast iron pan. Cooked uncovered for 8+ hours and it made a nice mahogany crust. Yum!
     
    Last edited: Jun 21, 2010
  10. Actually the "Oven Bags" work quite well.....cook in them all the time in dutch oven cooking....a lot higher heat than a smoker !...makes for a lot less clean up.....RICK
     
  11. sqwib

    sqwib Smoking Guru OTBS Member

    Ditto on the foil pans and restaurant pans, you can use the restaurant "water pans" as they are slightly deeper but you still have the same amount of surface area as the shallower ones.

    NWdave, I do the same with my heavy duty foil after ribs or a pork rest.
     
  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    I use foil pans for a lot of stuff - I always wash them out and reuse them - just spray them with a little quick release before putting them into the smoker and they clean up really easy - I have used the one in my smoker right now at least 8-10 times 
     

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