16 inch stainless steel drip pan from Ceramic Grill Store

nth78

I've been looking at this.  It looks like it fits perfectly inside the plate setter.  My question is, does it fit too good?  It looks like it would block all the openings and thus form a solid heat shield, making it difficult to get to a cooking temp?  Anyone own this care to chime in?  Am I over thinking this or would I be better off with a smaller model?  I have a large BGE.

JohnnyTarheel

Can you provide pic?

nth78

JohnnyTarheel said:

Can you provide pic?

http://www.ceramicgrillstore.com/BigCPhotos/Pans/16 pan.jpg

stemc33

Not sure about the 16", but I have a smaller one for the MM and it fits perfect. 16" should allow for plenty of airflow on the large. I think your biggest concern is going to be putting that shiny platter in the egg. It's like wearing brand new shoes in the mud. 

stemc33

nth78 said:

JohnnyTarheel said:

Can you provide pic?

http://www.ceramicgrillstore.com/BigCPhotos/Pans/16 pan.jpg

Looks perfect. 

DMW

stemc33 said:

Not sure about the 16", but I have a smaller one for the MM and it fits perfect. 16" should allow for plenty of airflow on the large. I think your biggest concern is going to be putting that shiny platter in the egg. It's like wearing brand new shoes in the mud. 

Line it with foil, easy clean up.

stemc33

DMW said:

stemc33 said:

Not sure about the 16", but I have a smaller one for the MM and it fits perfect. 16" should allow for plenty of airflow on the large. I think your biggest concern is going to be putting that shiny platter in the egg. It's like wearing brand new shoes in the mud. 

Line it with foil, easy clean up.

I do, but it's still hard using something so nice to catch grease. 

DMW

stemc33 said:

DMW said:

stemc33 said:

Not sure about the 16", but I have a smaller one for the MM and it fits perfect. 16" should allow for plenty of airflow on the large. I think your biggest concern is going to be putting that shiny platter in the egg. It's like wearing brand new shoes in the mud. 

Line it with foil, easy clean up.

I do, but it's still hard using something so nice to catch grease. 

That's why I use these in my XL:
http://www.therestaurantstore.com/durable-packaging-18ft-18-round-foil-catering-tray-5-pack/99918FT.html

I'm so cheap I even line these with foil and re-use until they are really nasty.

They also have 16":
http://www.therestaurantstore.com/durable-packaging-16ft-16-round-foil-catering-tray-5-pack/99916FT.html

As an FYI, The Restaurant Store is the Brick and Mortar sister store to webstrauntstore.com and the same inventory can be found there as well. 50 count packs are stocked as well.

http://www.webstaurantstore.com/durable-packaging-16ft-16-round-foil-catering-tray-5-pack/99916FT.html

Jeepster47

What size egg are you using it for?  If it's a large, then Tom says it works great.  I've been using a 14" CGS pan, but will try the 16" next time one is needed for a cook.

Yep, it's hard at first to use those in the egg ... they look so pretty!!! 

XC242

These work well also. @SGH has posted about them in the past. 

http://www.webstaurantstore.com/16-x-2-tapered-aluminum-deep-dish-pizza-pan/419TP16.html

jaydub58

I have the 16 inch in my Large.  Cover with foil, it fits and works great. 

blasting

XC242 said:

These work well also. @SGH has posted about them in the past. 

http://www.webstaurantstore.com/16-x-2-tapered-aluminum-deep-dish-pizza-pan/419TP16.html

When doing a low and slow for 12+ hours, would it be better to use stainless?  I've heard aluminum emits stuff when heated.  

Is anyone concerned about this?  If not, I like the look and price of that pan you posted.

XC242

Don't know. First time I ever heard this. 

SGH

blasting said:

XC242 said:

These work well also. @SGH has posted about them in the past. 

http://www.webstaurantstore.com/16-x-2-tapered-aluminum-deep-dish-pizza-pan/419TP16.html

When doing a low and slow for 12+ hours, would it be better to use stainless?  I've heard aluminum emits stuff when heated.  

Is anyone concerned about this?  If not, I like the look and price of that pan you posted.

Brother blasting, I have had no issues at all with the aluminum pans. They are actually sold as deep dish pizza pans, so unless you cook at a insanely high temp, all will be fine my friend. I gave one of the pans to the @Biggreenpharmacist while he was down and as far as I know he has not had any issues with his either. 

Begger

blasting said:

XC242 said:

These work well also. @SGH has posted about them in the past. 

http://www.webstaurantstore.com/16-x-2-tapered-aluminum-deep-dish-pizza-pan/419TP16.html

When doing a low and slow for 12+ hours, would it be better to use stainless?  I've heard aluminum emits stuff when heated.  

Is anyone concerned about this?  If not, I like the look and price of that pan you posted.

That's why I avoid aluminum as much as possible.   Stainless is GOOD but probably $$$

blasting

Thanks guys.  I've spent a little time looking into this tonight, and it appears aluminum drip pans are completely safe.  Aluminum cookware is even arguably safe.  Some types of veggies can draw out higher percentages of aluminum into the food, but in this case we aren't talking about cooking in the pan - just using it as a drip pan.

The verdict is I'm going with an aluminum pan and will hopefully get something similar to the link provided for about $6 at RD tomorrow.  That compared to about $16 plus $11 shipping for the stainless.

SGH

blasting said:

 I've spent a little time looking into this tonight, and it appears aluminum drip pans are completely safe.  Aluminum cookware is even arguably safe.  

They are perfectly safe my friend. You will get far more aluminum from some antacids than you ever will from cooking with aluminum pots and pans. If you doubt this, do a little digging into it.  When cooking at normal temps for meat on your egg, you will never seriously approach the melting point of aluminum. (1,200 degrees F). I still use large aluminum stock pots that was my grandmothers to this day. Go to any crawfish festival and look around. 95% of all the pots are..... You guessed it, aluminum. Look at all the deep frying pans and boiling pots sold by Bayou Classic, Vollrath and King Kooker, just to name a few that come to mind. Again, aluminum. Check out the latest fad in the seafood boiling circuit right now, Cajun Rocket Pot. Again, aluminum. The list just goes on and on my friend. The aluminum pot or pan is no worse than cooking over wood or a wood product. To be honest, it's not as bad. You can find something wrong or supposedly unsafe with just about anything if want to. All of my big outdoor boiling pots are aluminum. As are my deep frying pots. If I had to bet good money, that 5 gallons of grease that I use to deep fry with is far worse for me than the aluminum pot holding it. Just my thoughts my friend. 

blasting

Based upon what you say @sgh , and all the stuff I read, I'm sold completely.  

No need to go stainless.

Little Steven

In larger Indian markets you can get various sizes of stainless platters for around $3.99. I'll post a pic on this thread tonight

jtcBoynton

nth78 said:

I've been looking at this.  It looks like it fits perfectly inside the plate setter.  My question is, does it fit too good?  It looks like it would block all the openings and thus form a solid heat shield, making it difficult to get to a cooking temp?  Anyone own this care to chime in?  Am I over thinking this or would I be better off with a smaller model?  I have a large BGE.

I have one.  Fits fine in a large BGE plate setter.  Air flow is not an issue.  I line mine with Aluminum foil for easy cleanup.  These were made as serving trays and as such they are not very deep.  If you are one who likes to put liquids in their drip pans these would not be good, but work fine for catching drips from what you are cooking.  Over time the nice shiny mirror finish has taken on a smoke finish and I would no longer serve apps from it to my guests.  

fishlessman

the ceramic grill store pan is pretty shallow, its a great pan but if there is alot of grease you might want one deeper, especially for those that put liquid in the drip pan

Little Steven

fishlessman said:

the ceramic grill store pan is pretty shallow, its a great pan but if there is alot of grease you might want one deeper, especially for those that put liquid in the drip pan

True dat. The ones I got in the Indian market are about an inch and a half deep. Pretty thick too.

jtcBoynton

@nth78   Just to give you some visuals:

This is what the pan will look like after being used for a while:


Before using, I line it with aluminum foil:


I use a cake cooling rack as a spacer between the plate setter and the drip pan:


Drip pan fits nicely on the plate setter and leaves plenty of room around the sides for air flow:

jabam

jtcBoynton said:

@nth78   Just to give you some visuals:

This is what the pan will look like after being used for a while:


Before using, I line it with aluminum foil:


I use a cake cooling rack as a spacer between the plate setter and the drip pan:


Drip pan fits nicely on the plate setter and leaves plenty of room around the sides for air flow:

I use the spider I got into AR set up, for air gap. Works great!

jabam

jabam said:

jtcBoynton said:

@nth78   Just to give you some visuals:

This is what the pan will look like after being used for a while:


Before using, I line it with aluminum foil:


I use a cake cooling rack as a spacer between the plate setter and the drip pan:


Drip pan fits nicely on the plate setter and leaves plenty of room around the sides for air flow:

I use the spider I got in my AR set up, for air gap. Works great!

edit:

Hungry Joe

I use the 16" from CGS with a couple of steel nuts to keep it raised off the plate setter and it has been great.


Now with that said, we are all getting poisoned.
http://conscious-cook.com/hidden-dangers/

Little Steven

Here is the Indian one beside the CGS one.

nth78

jtcBoynton said:

@nth78   Just to give you some visuals:

This is what the pan will look like after being used for a while:


Before using, I line it with aluminum foil:


I use a cake cooling rack as a spacer between the plate setter and the drip pan:


Drip pan fits nicely on the plate setter and leaves plenty of room around the sides for air flow:

Thank you very much for the pics.  Definitely helps to see one in the wild Would you recommend this pan or a deeper one?

nth78

Little Steven said:

Here is the Indian one beside the CGS one.

Where do you get the Indian one?

smbishop

@dmw Thanks for the links to the Webstaurantstore !

@sgh and @xc242 Thank you!  Will order some of these 16X2

(I have the CGS stainless drip pan for my small, wrap it in foil and use it for all of my indirects there.  Fond a great 15" stainless pizza pan during my one and only shopping experience at restaurant depot.  It has worked great!

However, I do find that during some of those butt and brisket cooks, a deeper pan will work better.  So, off to the Webstaurantstore!

Thanks everyone great discussion!

Little Steven

nth78 said:

Little Steven said:

Here is the Indian one beside the CGS one.

Where do you get the Indian one?

I got three of them at an Indian market for $3.99 ea. I don't know what they are used for, maybe a thali serving dish, but maybe Cali or Canugghead could help.