I like reusing things, minimizing trash, etc., and I like simple materials when it comes to cooking, things that stand the test of time. So I'm looking for a solid reusable pan or dish to regularly use in the smoker. Ideally it could be used for everything from casseroles to ribs, but meats are the top priority.
The racks on the MES 30 are about 14.5 inches x 12.5 inches (diagonal about 19 inches). I'd want room for air flow around the pan(s). I'm thinking at least 1 inch of air space on all 4 sides? So this means a 12x10 inch pan would be a good size (by its outside measurements). Most pan measurements are the inside of the pan, so a "13x9" pan usually won't work if it has a big lip or handles.
It also needs to be deep enough to work with sauces, etc., so I'm thinking.. ~ 2 inches deep, with 3-4 inches deep being acceptable?
Some options I've found:
- Basic aluminum baking dish, 12" x 9" x 2" internal with a small lip all around the top (adding about 1 total inch each to width/length) probably making it about 13" x 10" externals (at Target, didn't have a tape measure on hand)
- Stainless Steel Broil and Roast Set, 8.7" x 11.6" x 1.7" internal, comes with the roasting rack (Amazon)
- Square cast iron, 10" x 10" x 2" internal + small handles that will prob fit (Amazon)
- Stoneware baking dish, 10" x 10" x 2" (Amazon)
- Pyrex glass container, 9" x 6" x 2" (anywhere)
The cast iron is $33, the others are all $12-18. May need multiple dishes. Smaller dishes may require dividing things up more but would allow more air flow in the MES 30. I'd be open to discussing theories about glass vs. aluminum vs. cast iron, etc., but I'd also be glad to hear "this pan has worked well for me!".
The racks on the MES 30 are about 14.5 inches x 12.5 inches (diagonal about 19 inches). I'd want room for air flow around the pan(s). I'm thinking at least 1 inch of air space on all 4 sides? So this means a 12x10 inch pan would be a good size (by its outside measurements). Most pan measurements are the inside of the pan, so a "13x9" pan usually won't work if it has a big lip or handles.
It also needs to be deep enough to work with sauces, etc., so I'm thinking.. ~ 2 inches deep, with 3-4 inches deep being acceptable?
Some options I've found:
- Basic aluminum baking dish, 12" x 9" x 2" internal with a small lip all around the top (adding about 1 total inch each to width/length) probably making it about 13" x 10" externals (at Target, didn't have a tape measure on hand)
- Stainless Steel Broil and Roast Set, 8.7" x 11.6" x 1.7" internal, comes with the roasting rack (Amazon)
- Square cast iron, 10" x 10" x 2" internal + small handles that will prob fit (Amazon)
- Stoneware baking dish, 10" x 10" x 2" (Amazon)
- Pyrex glass container, 9" x 6" x 2" (anywhere)
The cast iron is $33, the others are all $12-18. May need multiple dishes. Smaller dishes may require dividing things up more but would allow more air flow in the MES 30. I'd be open to discussing theories about glass vs. aluminum vs. cast iron, etc., but I'd also be glad to hear "this pan has worked well for me!".
