How many full size 4" restaurant pans have you put in your 3D

[EFGM]

Gregg (NDKOZE) made a good comment earlier using multiple smokers and it got me to thinking or considering a 3D vs a 4D. Just curious how many
of these full size pans could be put into one. I have been saving for a 4D, but this is an interesting possibility considering I have other smokers too.

Thanks

 

[Mr.Ed]

Hi Doug,

The answer is TWO but I have a trick to get 3 in.

Note the first photo below. By moving the first rack to the bottom slot you get one, then move the next rack to the 3rd. slot you get two, but look what happens when you move the third rack to the top slot. The pan HITS the PID pit probe, so you are up the creek on the third pan. READ on.

Now here is how to get three in as long as the top pan won't contain an super heavy load.
Place the pan on the bottom rack, same as I did above.
Place the second rack in slot three, same as I did above.
Now here is the trick.
Place the third rack directly on top of the pan, not in the slot. The pan will support the rack and the third pan placed on it as long as you don't go overboard with the weight on the top pan. It will hold allot more weight than you think, but use common sence here.
You will still get smoke circulation even in pan two because there is allot of space for smoke to flow.
Doing this you get all three pans in without coming near the PID pit probe.

 

[SconnieQ]

I don't have a #3, but I thought there used to be optional side rails with more shelf guides, so you would have more flexibility in the height between shelves, and be able to use more shelves for flat things like jerky. I only see them for the #2 right now on the website. Maybe they were never available for the #3?

 

[DivotMaker]

Doug & Ed - I'm totally confused about this post.  Smoking in large pans, like this, is totally counter to what works properly in these smokers (unless you are smoking something like shrimp, side dishes, etc... something other than straight meat).  So, maybe you can shed some light on the purpose of this drill?  It's just that this is a technique folks use in wood/charcoal smokers because they have to, but large pans like this really jack with the box temp in the SI, and you will not get much bark (if any).

 

[EFGM]

I understand your question. I was not very clear in detailing my objective. I guess I'm a little crazy in my thinking some times but I find myself always looking ahead for holding areas as well as smoking capacity, thus the question about how many full size pans. When I was younger, I attended a seminar and a very famous coach said to be on time you need to be there at least 30 minutes early and I lived that out for almost 50 years. So when I do a smoke, especially a large one or I am preparing several different items, I always find myself needing holding space. With the 4D of course that problem would be solved. The earlier post by Gregg gave me reason to question if the 3D could give me enough space to satisfy my querky need. I probably should just adjust my thinking and timing and hold in the Cambro and or Coolers but for some reason I just can't feel totally safe with that.

For example my last big smoke I had 6 briskets and 50# of sausage. It would have been better for me to be able to overlap and do them at the same time, of course staggering start times and then holding them in the smokers after double wrapping and dumping some heat during that process. Holding things such as mash potatoes, beans, and others sides as well. It's not like I do this all the time but for Church meals etc. Wonder how many potatoes I could put in a #4? just kidding. But these smokers do also make for wonderful holding ovens. Hope that helps clarify reason for the question.

 

[DivotMaker]

Whew!   Makes perfect sense, Doug!  I thought that may have been where you were going, but you never know, so I couldn't help but ask!

 

[EFGM]

About being late: Had a branch manager one time who put on a BBQ Christmas party for his customers. Usually had a wonderful turnout, 250+. He stayed up all night in the rain, of course he was using an evil stick burner. Hadn't learned the lesson yet that it's done when it's done and ended up bringing some wonderful Briskets, Pork Butt's, Ham, and Sausage. The only problem was he was an hour and a half late with the meat. Bummed Christmas party for his customers, but he sure had a lot of left overs. I always was thankful for Vince Lombardi's lesson!

 

[DivotMaker]

Great point, Doug!!

 

[Mr.Ed]

The question was how many pans, my answer was two and in a pinch three if configured the way I did above using the 3D as it comes from the factory.

There is a place for the use of pans in the Si on this forum outside of just holding utensils.

Now for the use of pans, Smoking meat? No.

The great thing I have found about the Si is it's versatility of use. Smoker, Oven, Dryer and the list goes on.

It has been a little over two weeks since I was asked if I could make some of my smoked baked beans with salt pork. Along with this a specialty of mine Puerto Rican hot dog relish for their hot dogs. This was a Puerto Rican birthday party for my neighbors Daughter.

I had confidence in the 3D to pull off what I done many times in my big commercial smoker.
No, I didn't try three pans but two did the trick. The bottom held my heavy backed bean recipe, no need to show that photo, just looked like beans on a pan. The shining star was 5 Vidalia sweet onions chopped fine, olive oil, salt, pepper, garlic, bay leaves and the main seasoning is Sazon con cilantro y achoite (Coriander & Annatto) For five onions I used two packets. These took up the second rack. I ran the cook for one hour at 200* using only one oz. of Northern Red Oak.

Finished product shown here was scoffed so fast that I should have made another pan full.

I was after a light mild smoke to be imparted to both pans and the 3D didn't let me down.

Trust me these people can eat allot of hot dogs and I was proud to donate my time and skills to make incredible edibles just a little better.

So these smokers do have a life beyond traditional smoked meat.  Just one more feather in the cap of these fine quality smokers, I can't say enough good things about the Si
   

 

[EFGM]

Another good point Mr.Ed!

 

[EFGM]

And thanks for the onion pix and instructions. I'm cooking burgers and dogs for 60 next weekend and will try this out!

 

[Mr.Ed]

Doug, I find a quarter cup of water helps mix these seasonings in the pan. Keep the heat low you don't want to caramelize the onions. Best thing when done is to stir well and place in a container, refrig. overnight to infuse the full flavor of the Sazon

 

[DivotMaker]

Man-O-Man, Mr. Ed!  That looks fantastic!!  Yep..."versatility" is how we ROLL! 8)

 

[EFGM]

Thanks for the additional tip. I picked up the Sazon con cilantro y choice today and will let you know how it comes out. Will be doing them next Saturday for Sunday Lunch.

 

[SconnieQ]

Mr.Ed is certainly thinking outside the heavy, well insulated, well sealed stainless steel box so to speak. I look forward to all of your ideas Mr.Ed!

 

[drains]

Man those Vidalia onions look fantastic. I wonder though if there might be a substitute for the Sazon con cilantro y achoite as many people, myself included, are allergic to MSG which is one of the main ingredients in that seasoning. Actually it is THE main ingredient as it is the first thing listed on the list of ingredients.

 

[EFGM]

Good question and good point. When I do mine next weekend, I am going to experiment. One batch like Mr. Ed Says, Two smaller batches each with a different seasoning. I will post pictures and detail of all three of them with notations of what seasonings are in each. Stay tuned...I will also post the feedback I get back from people.

 

[Mr.Ed]

Man those Vidalia onions look fantastic. I wonder though if there might be a substitute for the Sazon con cilantro y achoite as many people, myself included, are allergic to MSG which is one of the main ingredients in that seasoning. Actually it is THE main ingredient as it is the first thing listed on the list of ingredients.

Very true, If you have a MSG allergy it's a no no. People with this allergy must always read the label. Unfortunately if I substituted the sazon the Latino's here in Central Florida would drive me out of town. It's used in 80% of all their cooking, and in this dish it's a home run.

You may try Sazon Tropical NO MSG on the box in big letters. This is stronger and imparts a little different coriander flavor. 

 

[EFGM]

Doug, I find a quarter cup of water helps mix these seasonings in the pan. Keep the heat low you don't want to caramelize the onions. Best thing when done is to stir well and place in a container, refrig. overnight to infuse the full flavor of the Sazon

Mr. Ed, here is a shot of the Sazon onions before going into the refrigerator for the overnight infusion. Will take another pix in AM, let you know tomorrow afternoon how everyone liked them. I did like the flavor which is saying something because I usually pretty narrow in the menu choices.

 

[EFGM]

Doug, I find a quarter cup of water helps mix these seasonings in the pan. Keep the heat low you don't want to caramelize the onions. Best thing when done is to stir well and place in a container, refrig. overnight to infuse the full flavor of the Sazon

Mr. Ed, here is a shot of the Sazon onions before going into the refrigerator for the overnight infusion. Will take another pix in AM, let you know tomorrow afternoon how everyone liked them. I did like the flavor which is saying something because I usually pretty narrow in the menu choices.

Mr. Ed, all I can say is Wow. No visual difference this morning so no new picture, but you were right about letting them sit overnight in the refrigerator. The flavor really enhanced. I wish I had a picture of the look on my wife's face noting the change. Thank you again for introducing us to a new enhancement for Dogs, Burgers and or anything else one might imagine putting these on.