Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Drip Pan question

Does placing a drip plan in the egg have any effect on how moist the meat will be depending on placement? I know drip pans usually go underneath the meat to catch the dripping, but some of us fill them with water for more moisture. Can it be placed under the meat, Can it be placed on the same grate next to the meat, Can it be placed on the upper tier of a multi tier rack? Will any of these placements give you the same effect if it was placed directly under the meat


  • EggcelsiorEggcelsior Posts: 13,348
    I have not noticed a difference.
  • MickeyMickey Posts: 18,115
    Not to me. I see no need (IMO).
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • SkiddymarkerSkiddymarker Posts: 7,963
    Only time I use any water pan is for Italian beef. The reason is that you do not want any crust on the meat, so to keep the surface soft and moist, I cook it over a "drip pan" at the felt line. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • So no pan = no crust?
  • Charlie tunaCharlie tuna Posts: 2,191
    edited May 2013
    From what i have heard, the water helps to stabilize the temperature inside the egg???  I can't tell the difference and stop using a pan two years ago.  I now use a single layer of thin foil with the edges turned up to catch the drippings and let them evaporate on the foil and not the platesetter!  Then just throw the foil away.
  • fishlessmanfishlessman Posts: 20,691
    only cook ive seen a difference is either catching drippings for gravey, or using it in a bread cook to flash water to steam to build a bread crust. adding water does not make meat moist
  • cookinfuncookinfun Posts: 129
    IMO, I use the pan to catch grease, oils, etc from contacting the coals and creating unpleasant tastes of the food.  I always separate the pan from the coals using indirect ( stone ) plus spacers between the pan and the stone ( or place setter ) to limit the burning of the liquid.. Have tried the water, beer, etc in the pan....not much luck there, evaporates rapidly.  As far as moisture, don't think so, the egg ( with the least amount of opening the top ) has provided great moisture.   I have never used the pan alone because the direct heat negates the desired effect.  Just my experiences.
    (2) LBGEs,  WSM, Vidalia Grill (gasser), Tailgater Grill (gasser)
Sign In or Register to comment.
Click here for Forum Use Guidelines.