disposable pizza pans?

[J Ross]

Hey everyone,

I'm following Soo's seasoning procedure, and finished my burn-off run, yesterday (got the smoker up to 425 for about 2.5 hours). Today is the day for the first seasoning run with scraps and fats. I won't be using water today, but I do want to use the water pan once I begin cooking real food. Many on the anti-water bandwagon cite the clean-up mess, which got me thinking:

Has anyone attempted using disposable 12" or 13" foil pizza pans on the bottom rack, as a way of catching droppings, while still using water in the water pan? Obviously this only works if you aren't cooking anything on the bottom rack, but I figured I'd ask.

Thanks to all!

 

[timothy]

Sure, go for it. You could also try cooking your food in disposable pans. just set your meat on a cookie rack so it doesn't swim in the juices.

Tim

 

[J Ross]

Thanks! I finished my first seasoning run, using some ham hocks, turkey necks, and chicken back portions. Really happy with the results (and the pizza pan worked great!):