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drip pans

KristinnnKristinnn Posts: 133
edited May 2012 in EggHead Forum
Ive been wandering this site for a couple weeks with so many questions..finally i got permission to post! lol :)

We just bought an XL egg and I cooked some drumsticks on it yesterday.. My grate was not raised or anything just a stock egg.. I am worried I need to use a drip pan under chicken? I dont want a bunch of goop at the bottom from drippage since I eat a lot of chicken.  Ive read that its best to cook on a raised grid but how do i know when to and not to use a drip pan?  I hope this isnt a dumb question.  Im used to cooking on a weber q..recently cleaned it and it was disgusting.. must..baby..bge :)

also.. would it be best to use the platesetter/woo/or flip3.. my platesetter is on the way but i guess im wondering why i might need the woo or flip3 (they look the same to me) i guess they are less fragile from what i can tell.

Any help would be awesome! :)

Comments

  • ShadowNickShadowNick Posts: 478
    You really only use a drip pan if you are cooking indirect with the platesetter on.   Just direct, raised or standard, and the fat will just burn off on the coals.   As for the raised grid or other accessories debate, alot of that is personal preference.   So far I have not run into anything i cannot cook (from wings to pork shoulder) with the stock grate and platesetter.   I'd say learn with the stock equipment, get your style down, then buy accessories you think would help you cook the way you like to.
    Chicago, Illinois
  • ShadowNickShadowNick Posts: 478
    also, a note about cleaning the BGE as opposed to a weber:  On the BGE to clean you just burn it out at about 7-800 degrees for a couple hours, and anything inside turns to ash, no need to actually "clean" the interior like you are used to
    Chicago, Illinois
  • Little StevenLittle Steven Posts: 26,159
    also, a note about cleaning the BGE as opposed to a weber:  On the BGE to clean you just burn it out at about 7-800 degrees for a couple hours, and anything inside turns to ash, no need to actually "clean" the interior like you are used to
    True dat

    Steve 

    Caledon, ON

     

  • twlangantwlangan Posts: 285
    We do chicken about once/week and use a raised, direct method. No drip pan. There isn't that much grease drippage from chicken that won't burn off on the hot lump. I slather mine generously with Open Pit BBQ sauce which results in some dripping off too. I've cleaned my Egg out a few times now and there was nothing but dry ash in the bottom.

    Fatty meats cooked low and slow is when drip pans are needed. There again, I don't think it is so much to prevent grease from pooling in the bottom as keeping it off the coals to prevent flare-ups that might raise the temp too much.
  • FlamethrowerFlamethrower Posts: 493
    5 lbs of kicken wing on my XL at raised direct at 350
    kikin wings.png
    720 x 960 - 1M
    LET'S EAT
  • FlamethrowerFlamethrower Posts: 493
    Sorry my bad,Didnt look at the pic before posting. Its using plate setter with leg up. Cover plate setter with alum. foil
    LET'S EAT
  • lousubcaplousubcap Posts: 4,853

    With regard to the "clean burn" at high temps mentioned above-don't know about theXLBGE (I have a LBGE) but with mine you can expect the OEM gasket to fry (if it hasn't done so by the time you decide to burn). BGE will send you a nomex replacement gratis but just be ready-and that topic is a whole nother thread.

    Platesetter vs CGS (ceramic grill store) gear-personal preference as noted-you can initially get by with any type deflector for indirect cooks while gaining some run-time with the BGE.

    Welcome and ask away-what we don't know we will come up with a great line to make it sound "all good"

    :)
    Louisville
  • Cap says: Welcome and ask away-what we don't know we will come up with a great line to make it sound "all good"

    Cen-Tex says: :)) so true





  • tjvtjv Posts: 3,239
    edited May 2012
    with the xl, it's easy to create heat zones.   see pic below.  if you are worried about juices burning, check the foil under the bird.  started the bird over the lump with skin side down to get the skin rendering,  then flipped over for awhile, finally moved to cool side of xl with breast side away from heat to roast to temp.......

    heat zones, another reason why xl is my favorite egg.

    image

    t
    www.ceramicgrillstore.com
    ACGP, Inc.
  • KristinnnKristinnn Posts: 133
    thanks everyone.  i can already feel the addiction brewing
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