I own a few of what I call hotel pans. These are the pans you'll see on every buffet table.
I specifically use mine in my smokers. They work well and Dawn cleans them up so I can take them to neighborhood parties with Sterno set ups.
What I'd like to find out from the community is how helpful the perforated inserts would be in the smokers.
I'm not saying this correctly.
I end up with great juices to use for stock and gravies. But it's a royal mess to pull out the pans and not spill because of the meat.
I smoke cuts anywhere from 8 to 12 lbs on the easy smoker. My easy smoker only fits 1/4 size pans. The other smoker can handle over 20lbs and a 1/2 size.
Sorry, I'm not clear. I'm trying to think of a way to smoke the meats, carve and then put the bones back in without the mess.
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