Can I use a pie tin as a drip pan in the bbq? I'm concerned that it
may be a bit thin.

Jayde wrote:

> Can I use a pie tin as a drip pan in the bbq? I'm concerned
> that it may be a bit thin.

I'd be more concerned it might melt. You can easily
reach temperatures in a barbeque that can melt
aluminum.

On 21 Jan 2004 12:32:58 -0800, (Jayde) wrote:

>Can I use a pie tin as a drip pan in the bbq? I'm concerned that it
>may be a bit thin.

Too thin. It'll burn through, eventually, depending on how close to
the heat it is. See if you can scare up an old commercial-grade pizza
pan, like the kind used to make deep-dish pizza.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

I have never had a problem with the foil pans in my ECB. I get them at Sams
club.

"Jayde" > wrote in message
...
> Can I use a pie tin as a drip pan in the bbq? I'm concerned that it
> may be a bit thin.

On Wed, 21 Jan 2004 20:55:01 GMT, Mark Thorson >
wrote:

>Jayde wrote:
>
>> Can I use a pie tin as a drip pan in the bbq? I'm concerned
>> that it may be a bit thin.
>
>I'd be more concerned it might melt. You can easily
>reach temperatures in a barbeque that can melt
>aluminum.
>
>
So How do you deal with the Weber tin foil pans, then? They work fine
in my world.

Harry

melting point of aluminum is 660 degrees C or 1220 degrees F. Well above any
temperature in a grill. Those temperatures could be achieved by direct
contact with the coals as evidenced by throwing a aluminum soda can into a
fire. Once cooled you find nothing but a small nugget in the ashes. IF used
as a drip pan however, your food would be ashes long before the pan melted.

"Harry Demidavicius" > wrote in message
...
> On Wed, 21 Jan 2004 20:55:01 GMT, Mark Thorson >
> wrote:
>
> >Jayde wrote:
> >
> >> Can I use a pie tin as a drip pan in the bbq? I'm concerned
> >> that it may be a bit thin.
> >
> >I'd be more concerned it might melt. You can easily
> >reach temperatures in a barbeque that can melt
> >aluminum.
> >
> >
> So How do you deal with the Weber tin foil pans, then? They work fine
> in my world.
>
> Harry