Oven roaster OK?

[phathead69]

Got some deer tenderloin going right now after a night in chilies brine recipe. As you can see I sometimees use these type grill grates, they make getting meats a little easier to get out or in. When taking meat in or out of kitchen I have a couple of large aluminum sheet pans to set them in to keep the drips in check.
So today I stop at the local karm store to drop off some clothing my wife dried on high and now they don't fit. I found this for $2.
It appeared never used or someone spent more time cleaning it than I would have. So can anyone come up with a why I shouldn't use it when I want to keep my meat juices, like butts to put back in or prime rib and brisket to make aujus.

 

[SonnyE]

Looks like a broiler pan and sieve from a stove.
Good find. I have one I kept from our old range.
As for your drippins, I have to wonder if they might dry or burn in the catcher pan.
Reason being, in a broiler, the heat is from above. So the pan under doesn't get a lot of heat.
In an oven type atmosphere like your smoker, the heat is coming from all sides, and especially the bottom. So it might tend to wreck your drippings, or at least tend to dry them out.

But what the heck, give it a try at least. I would. ;)

Yesterday I used a never before used grate as a support under my 1/2 sized steam table tray for a batch of Dutch's beans.
It worked admirably. I just slid it in the smoker and slid it out when my beans were done.
Worked slick as a pocket on a shirt. Gave the nearly full foil pan a solid support to move it around.

I like using cookie sheets to move stuff around. When I break down a big tray of chicken into smaller bags, I take the portioned bags out to the freezer on a cookie sheet. (It's an old one the wife said I could use.)

My Daughter in Washington State Loves the Goodwill stores. She finds all kinds of great things.

Here's my salvaged broiler pan:


Nevermind the dirt, I didn't wash it from layin outside on the patio.

 

[old sarge]

I use jelly roll pans to transport meat. As for catching the drippings, give it a shot. If it doesn't burn, might be able to reconstitute with broth.

 

[KrisUpInSmoke]

You could put some liquid, like no sodium broth, in the pan so the drippings don't just hit the hot pan and burn at first.

 

[phathead69]

I'll be giving it a try Christmas eve on a prime rib. Plan on beef broth in pan with some carrots, onion celery. When meat finishes I'll use broth and drippings for aujus.