Best vessel for beans instead of foil pans

[Chris F.]

I often put a foil pan of bbq beans on the lower rack with meat on the upper rack to cook and drip down below. I have the 18" WSM and finding the perfect size foil pan that holds the most amount of beans can be difficult. I usually double up 2 of the largest and deepest roasting pans I can find and bend the sides up to fit. It's always an ordeal when I'm trying to remove the pan of hot beans from the lower section and there's always the chance of spilling the beans.

I would like to find a cheap aluminum stock pot with handles that fits easily on the lower rack but also has the maximum volume. I'm thinking a 16" diameter pot that is short enough so that it can sit under the upper grate. Anyone have a good solution?

 

[John Solak]

I have a couple of different sized enamel stock pots I use on my on my grill. They are pretty cheap and very durable. One is black and the other is light blue, I don't recommend light blue, it always looks dirty due to the smoke.

 

[timothy]

I use a few corning ware pans, ones square (2qt) and the other is round (1.5qt). I just wrap the outside with aluminum foil to keep them clean.

Tim

 

[Karl Repsher]

How about a round cake baking pan, the kind bakers use for large tiered wedding cakes and for the smoke problem, don't forget the old Boy Scout trick of rubbing bar soap on the outside of the pan to facilitate cleanup.

Karl

 

[Curt Davis]

I use either an old metal brownie pan or my 7 quart cast iron dutch oven. Both work great.

 

[Frank H]

You know , I bought a real inexpensive roasting pan with the handles on the ends and I bet it's about the same size....it's about 4 inches deep and maybe 10 or 12 wide and it juuuuust fits on the grate ....I bet that would work well...nice and sturdy anyway.

 

[Dave Alvarado]

I thought a cast iron dutch oven was the traditional solution.

 

[Bill Schultz]

I have several different Cast Irons I use depending on the cook, they work best for me