need information

[nmeyer414]

so lets see if I can get this out in a way that will make sense as to what I am asking and if it would be beneficial or not.

question: so when you are smoking ribs or another type of meat that calls for it to be wrapped after a certain amount of time, is there something that says you have to use aluminum foil or can you use a cast iron dish?

the cast iron dishes that I am talking about would be something like one these 3.

[ame="http://www.amazon.com/Camp-Chef-DO13S-Square-8-Quart/dp/B009PIA54E/ref=sr_1_10?s=kitchen&ie=UTF8&qid=1424138973&sr=1-10&keywords=cast+iron"]Amazon.com : Camp Chef DO13S Square Dutch Oven, 8-Quart : Cast Iron Dutch Oven : Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41DOEg2dh2L.@@AMEPARAM@@41DOEg2dh2L[/ame]

[ame="http://www.amazon.com/King-Kooker-CIOR12S-Seasoned-12-Quart/dp/B00E92II3Q/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1424139296&sr=1-2&keywords=cast+iron"]Amazon.com : King Kooker CIOR12S Seasoned Cast Iron Roaster with Lid, 12-Quart : Dutch Ovens : Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31eefqy3U1L.@@AMEPARAM@@31eefqy3U1L[/ame]

[ame="http://www.amazon.com/Bayou-Classic-7475-Griddle-6-Quart/dp/B004EWLCUW/ref=pd_sim_sbs_k_2?ie=UTF8&refRID=0V3F3NKDXAEKAFNA5FGZ"]Amazon.com : Bayou Classic 7475 Oval Fryer with Griddle Lid, 6-Quart : Cast Iron Roasting Pan : Patio, Lawn & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41krydCv3rL.@@AMEPARAM@@41krydCv3rL[/ame]

I was thinking that the 3rd one would be the best for something like ribs or brisket?

and something like this for say a pork butt, chicken, turkey?????

[ame="http://www.amazon.com/Bayou-Classic-Quart-Roaster-Domed/dp/B00LXIY9AK/ref=pd_sim_lg_5?ie=UTF8&refRID=04R05BMM4Z90PEBAMEPD"]Amazon.com: Bayou Classic 12 Quart Cast Iron Oval Roaster with Domed Lid 7418: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41GddGOWZWL.@@AMEPARAM@@41GddGOWZWL[/ame]

 

[peeps]

No different than folks that foil in foil pans...

 

[TXLX]

Rules? We don't need no stinkin' rules!

Go for it. If it were me, I might set a rack in the bottom so the meat doesn't get overdone or charred on the bottom.

 

[nmeyer414]

i would have to find a rack for it i guess.

do you think it would cut cooking time down or stay the same length? not really looking to have it cut down time wise, more of just a question.

 

[Yellowhair42]

You don't need a rack.I've used a porcelain coated steel roaster before.If your chit fits use it. Any kind of heat proof enclosure that traps the moisture will work.

 

[IamMadMan]

Yes they will work in lieu of foil.......

i would have to find a rack for it i guess.

do you think it would cut cooking time down or stay the same length? not really looking to have it cut down time wise, more of just a question.

The pan you are using would have to come to temperature before the cooking takes effect. You can preheat the pan in the oven to help the process.


I use thinner stainless chafing pans for easy clean-up... They come to temperature very quickly in the cooker.

You can use a stainless lid or foil over the top and it won't touch the food.

There are so many options... Foil, Butcher paper, Disposable Chafing Pans, Roasters, ect.... And then there are those who don't foil or wrap their ribs..


http://www.equippers.com/full-size-anti-jam-heavy-duty-stainless-steel-food-pan-2-1-2-deep/f2002.asp

 

[biker.chef]

You got a lot of good advice so far.
I would add that I can't think of single advantage of using cast iron
and its best to start out simple, get a process down then you'll see what you may need.

 

[Sausage Warrior]

I sure hate cleaning smokey pans. It just takes all the joy out of the cook for me.

 

[dadsr4]

Some people coat their ribs with stuff when wrapping, which might not work with a pan.

 

[biker.chef]

I sure hate cleaning smokey pans. It just takes all the joy out of the cook for me.

:amen:

 

[Bluebyyou]

http://www.equippers.com/full-size-anti-jam-heavy-duty-stainless-steel-food-pan-2-1-2-deep/f2002.asp

Sorry for the temporary hijacking here, but have you purchased from this company before? Are they legit? Prices seem very reasonable. That's why i ask. Sometimes, it's too good to be true.

 

[Redtail]

Sorry for the temporary hijacking here, but have you purchased from this company before? Are they legit? Prices seem very reasonable. That's why i ask. Sometimes, it's too good to be true.

They have brick and mortar locations according to the website.

 

[didisea]

If you use a stainless steel pan it will get all smokey.

Part of the reason for foiling is to get that layer of flavor next to the meat by TIGHTLY wrapping the meat in foil. If you put the meat in a pan, and put foil over the top, you are "steaming" the meat in juice.

I foil my ribs using 2 sheets of foil, after adding the good "stuff," they are tightly wrapped and put back on the smoker. Butts are started in 2 half pans put together, and then when I foil, you take the butt out of the pan, put it on double foil, add the good "stuff," and then wrap it tightly and put it back into the half pan on the bottom, and back on the smoker. Briskets go in 2 full pans with the corners bent in to fit onto a 22.5 WSM. Again wrap the brisket tight, and put it back into the bottom pan, and back on the smoker.

Go to Costco, Restaurant Depot, or restaurant supply store and buy yourself a case of foil 1/2 pans, and a case of full size foil pans. Half pans usually run $23 per 100, so for .46 cents you don't have to clean a pan after your done cooking a butt. If you want to wash and resuse them you can a couple of times.
I'm all about less mess!

 

[code3rrt]

I've just recently converted to wrapping with paper, and really like the results.

KC

 

[zach1234]

From what I understand and have learned from a few different sources - when foiling, one of the key factors is that the meat is wrapped tightly, allowing for some braising but preventing/reducing evaporation from the meat. That said, there are many different methods that people use successfully. I have really only foiled brisket or pork butts but not every time. That said, without trying there's no way to know - it could turn out to be the best method! What I love is that it's fun to test ideas and testing/improving conventional techniques.

Just out of curiosity, what is the reasoning behind wanting to use those cast iron pans? I have a few kicking around but never thought of using them for that.

Best regards,
Zach

 

[zach1234]

Also, if anybody is interested in some of the science in this process... here's a cool artical/study:

http://www.genuineideas.com/ArticlesIndex/thecrutch.html

(note: I like experimenting and breaking "rules", but it's nice to know more about the science of cooking so I try to mix both, but just don't overthink the science side)