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A little advice please for someone on this side of the "pond"! Does anyone use Pyrex or similar oven proof glassware in their Webers or should I stick to metal containers? Look forward to hearing from you. Many thanks

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i've used pyrex on the indirect side several times without issue

I've used a Pyrex dish for years. You may want to designate one just for the grill.
It will always come clean, but my old lady doesn't want to make brownies in it.
I add water as well as juices depending what I'm cooking. Experiment and let us know

Quote from: Troy on October 29, 2017, 10:08:38 AM
i've used pyrex on the indirect side several times without issue

Ditto, although, more and more I'm using disposables.





BD

Welcome to WKC.

If there's any smoke wood used at all, the glass will turn brown and be very difficult to remove, at least quickly. Pyrex is safe up to about 500 or so degrees, perfectly safe to use in your outdoor oven, just keep the heat indirect, not underneath it.

A typical 33x22cm cake pan fits in the middle of a 57cm kettle, with heat on either side in charcoal baskets. I've made more than a few lasagnas that way, only in inches instead. :)

Thank you everyone for your response,  glass we go!

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Used it a few times until she looked at me cross ways, lol.


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I shattered a Pyrex casserole full of enchiladas being cooked indirectly.  Like it turned to LEGO sized chunks as I picked it up.  This was with a basket on each side of a 22 and the casserole in the middle.  Just be careful out there.


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Quote from: blksabbath on October 29, 2017, 04:17:36 PM
I shattered a Pyrex casserole full of enchiladas being cooked indirectly.  Like it turned to LEGO sized chunks as I picked it up.  This was with a basket on each side of a 22 and the casserole in the middle.  Just be careful out there.

Yikes! I stopped using mine because of the extra weight compared to metal and cleanup I mentioned, but that'd be a deal breaker.

Quote from: blksabbath on October 29, 2017, 04:17:36 PM
I shattered a Pyrex casserole full of enchiladas being cooked indirectly.  Like it turned to LEGO sized chunks as I picked it up.  This was with a basket on each side of a 22 and the casserole in the middle.  Just be careful out there.


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The slightest chip will cut you wide open during cleanup too. I like using metal (cast iron or tin pans) in the kettle.

I use the SS restaurant chaffing type pans on the grill. SS won't break and it's lighter than CI pans.
(https://uploads.tapatalk-cdn.com/20171030/e77f731019bef337be0d98f441ca4acf.jpg)
(https://uploads.tapatalk-cdn.com/20171030/d9799a8211946842c3d3a8f62ff00cf9.jpg)
They are easy to clean and even can be used as drip pans, or drip & cook like I did with the duck.


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Not sure what benefit glassware would offer. Any metal pan option would be better imo. Metal pans are inexpensive.


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Quote from: vwengguy on October 30, 2017, 02:51:42 AM
I use the SS restaurant chaffing type pans on the grill. SS won't break and it's lighter than CI pans.
(https://uploads.tapatalk-cdn.com/20171030/e77f731019bef337be0d98f441ca4acf.jpg)
(https://uploads.tapatalk-cdn.com/20171030/d9799a8211946842c3d3a8f62ff00cf9.jpg)
They are easy to clean and even can be used as drip pans, or drip & cook like I did with the duck.


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+1

These are what you want to use.

They nest, clean easily, and can serve multiple purposes (drip pan, cook pan, heat block, cover, etc.) and they don't shatter.


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Quote from: vwengguy on October 30, 2017, 02:51:42 AM
I use the SS restaurant chaffing type pans on the grill. SS won't break and it's lighter than CI pans.
(https://uploads.tapatalk-cdn.com/20171030/e77f731019bef337be0d98f441ca4acf.jpg)
(https://uploads.tapatalk-cdn.com/20171030/d9799a8211946842c3d3a8f62ff00cf9.jpg)
They are easy to clean and even can be used as drip pans, or drip & cook like I did with the duck.


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What size do you use?

I'm pretty sure those are half pan. Dimensions should be roughly 12"x10". Height varies from 2"-6".  Available with 2 types of lids, fully enclosed or notched.

glass and patios never mix....

Its not a direct comparison, but I turned on the wrong burner on my stove and had an empty Pyrex baking dish sitting on top of it.  The thing exploded into bits all over my kitchen, with me standing about two feet away.  I'm glad I had my back turned.  I've only used metal on the grill.

Like the idea of stainless. Easy to clean and no metal reaction with the food. I have noticed that dark metal absorbs radiated heat and browns stuff darker in the oven. Have used foil under to keep things from getting burned. Only use cast for the heat retention if pan searing meat, but a good stainless can do that too.

I hate using glassware inside so I don't use it outside either. I think they are a pain in the ass to clean. I use disposable or cast iron.


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Quote from: Jules V. on August 02, 2018, 07:33:51 PM
I'm pretty sure those are half pan. Dimensions should be roughly 12"x10". Height varies from 2"-6".  Available with 2 types of lids, fully enclosed or notched.

  I hear they are pretty versatile

I use a 1/2 tray for a drip pan.. fits perfect between the Weber charcoal baskets. You can also add another size to extend it farther.
1/3 with the corners trimmed works great in my JJ.
Small square ones are perfect for a can of baked beans or other yummy foods ;-)
Since I got my S'nS and drip 'n Griddle set I use the D'nG in my 22" and that's where it stays.



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Quote from: vwengguy on August 04, 2018, 01:22:38 AM
I use a 1/2 tray for a drip pan.. fits perfect between the Weber charcoal baskets. You can also add another size to extend it farther.
1/3 with the corners trimmed works great in my JJ.
Small square ones are perfect for a can of baked beans or other yummy foods ;-)
Since I got my S'nS and drip 'n Griddle set I use the D'nG in my 22" and that's where it stays.



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What's depth do you prefer?

Quote from: Shanks Kop on August 04, 2018, 12:35:25 AM

  I hear they are pretty versatile
[/quote]
Yes they are very versatile especially with the lids. I have a dozen each of the 1/3, 1/2 and full size in various depths. With proper care, they should last a lifetime. 

Quote from: Jules V. on August 04, 2018, 01:33:54 AM

Quote from: Shanks Kop on August 04, 2018, 12:35:25 AM

  I hear they are pretty versatile

Yes they are very versatile especially with the lids. I have a dozen each of the 1/3, 1/2 and full size in various depths. With proper care, they should last a lifetime.
[/quote]A dozen of each wow, that's a shed load.  What kind of things do you do with them?

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Our pans are in MM depth .. google it to convert it. Most are standard depths.
1/2 size  by 65mm is the perfect center drip pan.
1/4 size by 65mm turned sideways will make it longer and full coverage.
1/6 size by 65mm is what I use for a can of beans or veggies or even sauces.
The 1/2 size by 100mm is what you can put a leg of lamb and potato's in.
What ever size you get.. pick up a lid for it also! Always a good idea to keep things warm or just covered to keep spatters down.
In the photo I have a steaming insert, I haven't used it yet but looks handy.
Plan is to use the steamer and deep pan with lid in place of wrapping hot and fast ribs in foil. Maybe I'll try it today ? I'll have to cut the ribs in half to fit them in there.
Could also work good for steaming fish.

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Quote from: vwengguy on August 04, 2018, 01:41:36 AM
Our pans are in MM depth .. google it to convert it. Most are standard depths.
1/2 size  by 65mm is the perfect center drip pan.
1/4 size by 65mm turned sideways will make it longer and full coverage.
1/6 size by 65mm is what I use for a can of beans or veggies or even sauces.
The 1/2 size by 100mm is what you can put a leg of lamb and potato's in.
What ever size you get.. pick up a lid for it also! Always a good idea to keep things warm or just covered to keep spatters down.
In the photo I have a steaming insert, I haven't used it yet but looks handy.
Plan is to use the steamer and deep pan with lid in place of wrapping hot and fast ribs in foil. Maybe I'll try it today ? I'll have to cut the ribs in half to fit them in there.
Could also work good for steaming fish.

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I'm in the UK so I can work with MM . Space is fast running out with BBQ goodies

Choose your battles with BBQ Goodies / Gadgets carefully.
Buy the best and forget the rest.
Pans like these are good for a life time! And they are $$ cheaper in the long run compared to buying throw away alum drip trays. 



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Quote from: Shanks Kop on August 04, 2018, 01:35:00 AM

A dozen of each wow, that's a shed load.  What kind of things do you do with them?


[/quote]

We host quite a bit of large informal gatherings especially during the warmer  months so they come in handy. We use them as a serving tray instead of using aluminum pans. Foods that are kept warm goes in a chafer, cold ones are stacked with ice on the bottom. The shape is a great space saving while in the the fridge  as they stack very nicely.  We also use it for our daily food preps and storage for lefovers. Can never have too many although i got carried away with the full size pans.
And yes i have them stored in the shed, garage, around my grilling area and in the pantry.
(https://uploads.tapatalk-cdn.com/20180804/25ff91d28812d1c47beebfa153b62998.jpg)
Unexpected use for the full size pans. Four are in my ssp's full time.

Quote from: vwengguy on August 04, 2018, 01:41:36 AM
In the photo I have a steaming insert, I haven't used it yet but looks handy.
Plan is to use the steamer and deep pan with lid in place of wrapping hot and fast ribs in foil. Maybe I'll try it today ? I'll have to cut the ribs in half to fit them in there.

Also have a couple of steaming inserts but never thought of using it for hot n fast ribs. I've been using a rack instead.  Sometimes i use it for pork butt,chuck and brisket also.  Can't really tell the difference with wrapping with foil.  If you have a 26, the full size would be perfect since you don't have to cut the ribs.
(https://uploads.tapatalk-cdn.com/20180804/59b1e21a7720016a21bd266606878c32.jpg)