Drip Pan Placement?

crmilt

On an indirect cook with placesetter legs up, is there a difference in putting the drip pan on the placesetter vs the grid? Is there a preferred position? I use a v-rack to hold the meat and normally put the drip pan on the grid with the v-rack inside the drip pan.

If the drip pan is on the placesetter should it be directly on the placesetter or should there be space between the placesetter and the drip pan (slight elevation)?

Unknown

you can do it any way, not sure there is a right way, but for room considerations, seems best to put it on the setter, grid on top, then you have all the space above the grid to work with. Plus, sometimes if the meat is below the drip pan rim, that portion of the meat doesn't get the same color or doneness of that above the rim, almost as though the pan protects it from the heat. If you are trying to save the drippings for some reason, best then to put a spacer between it & the setter otherwise it will burn

Frank from Houma

If you put the DP on the PS, definitely use a spacer regardless if you are saving drippings - you don't want any acrid smoke coming off the burning drippings. Little green feet or three wads of HDAF will work