Glass Drip "Pan" and other Newbie Questions

mastiffman

Is using a glass 9x9 for a drip pan or other cooking a bad idea at low to moderate temps? Will it break? Does it have some negative affect on the cook? I've done it with a couple low and slow cooks and haven't noticed an issue - but it seems everyone pretty much uses disposable foil. I'd like to wash and reuse much more than buying foil just for drippings.

Does anyone start their egg at lunch and leave at low temps until they get home in the evening to cook? This thing seems so efficient with lump I had to give it a try today.

Do most people get fresh pizza's on with parchment paper and leave it on the whole time (I've had some embarrassing moments with pizza's made from pre-made Pilsbury dough and a couple Papa Murphy). I think I can do the Papa Murphy's now and just bought a peel, but...

I haven't done a lot of cooking in the past. I've found that I like cutting chicken into pieces when raw rather than after cooking the bird whole. Do you think this makes the final product less desirable as I see a lot of chickens cooked whole here.

Is the sky blue?

Thanks!

stevesails

The egg is just like an oven, especially if you are using a plate setter. pyrex can easily be used.
I am waiting to make lasagna, and pies in the egg.

Florida Grillin Girl

Hi mastiffman. Yes, the sky is blue, at least today it is.

I think most people use a foil drip pan for easier cleanup. Using glass has no negative effect, just be sure your temperature is no higher than you would use if you put the glass dish in the oven. A little elbow grease is required to clean it, but if you don't care about that, then go for using glass.

I have started my egg up way before I needed it. If you have no problem with it being hot when your not home, then give it a try. I always worry about a small child or dog going near it when I'm not around.

Not sure I understand the pizza question. I use parchment and leave it on the whole time. It's easier to slide the parchment on and off the egg with the pizza on it, but since you have a peel, it's no issue.

The chicken thing is a preference. Alot of people make them spatchock cause it's easy. If you want to cut it up before hand, go for it.

You are going to become a much better cook from reading this forum and asking questions.

Good luck to you and take some pictures. We love pictures here!

Faith

Mr. & Mrs Potatohead

I would think that glass would be fine…Just make sure it is the newer Pyrex. I use steel (no non-stick crap) 9 x 13 for a drip pan. I’ve had it for better then a year and it seems to work fine. Cleans up good too!

I’ve been known to get the Egg fired up for a brunch and have had a fire going all day! I guess if you really wanted it READY when you got home from work….Why not? I wouldn’t, however, leave it unattended if it were on a wood deck or positioned where it could cause a fire!!

I cook my pizza pies on the parchment, but then again, some folk will slide them off after a bit. For what ever it is worth….I bake my pies at about 450 to 500 and I haven’t had a problem with baking on the paper….Just be sure to trim to the size of the pie.

I'm not sure, but I think roasting a whole chicken or a spatched chicken may tend to keep it moister. OTOH, I have also done breasts and they have been great too.
Happy Eggin’