Using a full size pan in the smoker?

[hunter2c]

Can I use a full size pan the 3 below the meat without impede the smoke and heat flow?

 

[old sarge]

Smoke and heat will be impeded.  To what degree depends upon how large a pan you use.

 

[Walt]

I use mini loaf pans often under briskets with no issues. Be reasonable with the size and its not an issue.

 

[SconnieQ]

It is unclear what purpose the pan would serve?

Are you trying to capture drippings? Although many posts frown upon using a pan, a loaf pan (or two end-to-end) placed on a rack below the meat should leave plenty of space left and right for heat and smoke. I would suggest the pan for drippings be no wider than the width of the smoke box.

If you are talking about smoking meat by sitting it directly in a pan, then the pan should be as small as possible, trying to leave as much space around it as possible. This is generally not recommended though, unless you are smoking sides, etc. It is much better to smoke meat directly on the racks, and not inside a pan.

If it is a water pan for moisture, you should place a loaf pan with liquid on the floor of the smoker snugged up right next to the smoke box.

 

[hunter2c]

I like to put a pan of beans in the smoker for about 3 hours when the meat is cooking.

 

[Pork Belly]

I have done a 10 inch cast iron skillet of beans in my #3 under the meat with no issues.

 

[Limey]

I typically smoke beer can chicken on a 10 inch skillet with no problems-and no cleanup except for the skillet.