Cast iron frying pan?
- Thread starter NamVetJoe
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I've used cans, CI Pans, Black Iron pipe caps....
My refrigerator smoker in Northern California used a simple hot plate with an old cast iron (small) skillet on it for the chips. But later decided on just a #10 (gallon sized) can. Worked fine, and the can was easier to handle than a hot cast iron skillet was.
With the can, I could put chips or chunkier pieces in and they'd all turn to ash. When the smoke stopped, I'd reload. Only a couple of handfuls at a time.
My refrigerator smoker in Northern California used a simple hot plate with an old cast iron (small) skillet on it for the chips. But later decided on just a #10 (gallon sized) can. Worked fine, and the can was easier to handle than a hot cast iron skillet was.
With the can, I could put chips or chunkier pieces in and they'd all turn to ash. When the smoke stopped, I'd reload. Only a couple of handfuls at a time.
Use only 1 chunk at a time... If you use 2 chunks, they can burst into flame.. then the smoker gets REALLY hot...
I only left mine with the top open. No other holes.
You want the wood to smolder, not flame up.
I was able to get plenty of smoke that way.
In case the question comes up, no aluminum. It is too easy for it to melt.
Welcome Home Brother thanks for your service,I believe Harbor Freight has a set of 3 cheap cast iron pans,CI will act as a heat sink.1 chunk at a time till you figure out how much smoke you want in the meat.Were are you located that helps getting better answers when you post a question.
Richie
Richie
Keep a hot pan holder, or oven mit handy. ;)
The handle on mine got very hot. So with the can, I used pliers. :)
johnmeyer
Master of the Pit
A much better way to "handle" the cast iron skillet hot handle problem is a silicone cover:
Lodge Silicone Hot Handle Holder
I take it off when I put the pan in the oven or over the BBQ, but otherwise keep it on all the time. It completely eliminates the problem of having to find a hotpad or mitt when you want to grasp the handle.
Lodge Silicone Hot Handle Holder
I take it off when I put the pan in the oven or over the BBQ, but otherwise keep it on all the time. It completely eliminates the problem of having to find a hotpad or mitt when you want to grasp the handle.
Got one, wife uses it the most. But she doesn't handle a CI pan that's been on a burner, and full of burning wood.
Which gets a bit more than 450°. :eek:
(That's why I switched to a can...)
She has these nice fry pans with a basic flaw. The handles are hollow, but the heat rising from the burner goes into and along the handle. Makes it OMG hot!
So she keeps a silicone handle holder in a drawer across from the stove.
I know right where my silicone grippers are, in the same spot as the hot pads. ;)
My Channellock's are in my hip pocket when needed. :p
I use a pair of welding gloves, keep them in clean smoker till needed
Same here. But MIG/Heliark types.
I use them to move racks or other hot stuff around.
But in the past, the Channelock's worked great.
But the handle on a small CI frying pan full of fire gets danged hot. :eek:
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