I love cooking beans and spiral hams in the smoker. I use a few stainless steel pans I bought from a restaurant supply store. They're sturdy and the smoke residue cleans off fairly easily but the insides can be a pain to clean. Especially with the baked beans. I was thinking of using these http://www.reynoldskitchens.com/products/slow-cooker-liners/ in there. I would think since I am cooking at 225°F to 250°F they should be ok since it's indirect heat and low temps like a crock pot.
Anyone have experience using these?
Anyone have experience using these?
