Good pan for foiling in MES40?

[hkeiner]

I understand that many use a pan covered with aluminum foil for foiling (instead of using aluminum foil only) and that a  'disposable' aluminum pan is often used because of easy clean up and such. I want to start using a pan for foiling too but being a somewhat ...frugal.. person, I prefer to buy a re-usable pan once instead of repeatedly buying disposable pans. Also, I have had a few too many experiences with torn foil and leaking juice messess. I have a MES40.

My first question is this...which re-usable pan materials would be OK and which re-usable pan materials would be a bad choice? I am guessing that stainless steel would be good choice but my local Target/WalMart/Discount store do not carry stainless steel pans and stainless seems quite a bit more expensive. They do carry various cheaper  'non-stick' type pans but I am unsure if the non-stick coating would be a problem. They also have various  'insulated" (two-layer) aluminum pans and regular single layer aluminum pans. Mmm.... so many choices...

Another question is what size foiling pan do you guys use in your  MES40? The MES40 rack dimensions are approximately 20" wide and 12" deep. I would want a pan large enough for two racks of ribs but small enough to allow some air to circulate around that pan with sides high enough to contain juices if such an ideal size exists. 

I found a roasting pan online that is 2'' H x 11'' W x 16.25'' D. Is that what most of you use in a MES40?

Thanks in advance for any advice/thoughts on  this.

 

[scarbelly]

The 1/2 pans are a perfect size for me- You can get food grade pans at any Smart & Final store or restaurant supply 

 

[chef jimmyj]

10 3/8 X 12 3/4 Half Hotel Pan or a 9 X 13" standard Baking Pan is about as big as you can go without blocking heat convection. A St Louis cut rack or Baby Backs will fit but a full rack of Spare Ribs is too wide, most of the time...JJ