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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

newbie to egg-drip pan

Options
homer71
homer71 Posts: 13
edited June 2012 in EggHead Forum

 I am doing a brisket flat on Sat. and was wondering if I really need to use a drip pan?  I have been doing chicken lately and have not been using a drip pan.  I just let the stuff burn off of my platesetter and scrape it off the next time I cook. 

· Share on FacebookShare on Twitter

Comments

  • butwhymalemodels
    butwhymalemodels Posts: 267
    edited June 2012
    Options

    I wouldn't worry about it, either. Guys say the drippings will burn and stink, but not below 300 degrees in my opinion.

    However, if you get it really greasy (like mine), the plate setter will catch on fire during your next cleaning cook.

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

    · Share on FacebookShare on Twitter
  • joe@bge
    joe@bge Posts: 394
    Options
    Never have used a drip pan yet...in my very early days I used to foil the platesetter to keep it clean - then I quit that too.  It's black as coal now and do the same thing just scrape off the heavy stuff before the next indirect cook.
    · Share on FacebookShare on Twitter
  • Sgt93
    Sgt93 Posts: 728
    Options
    I use a pan for anything low and slow.
    XL BGE - Small BGE - A few Komodo Kamado Serious Big Bad 42s
    Follow me on Instagram: @SSgt93
    · Share on FacebookShare on Twitter
  • brianwdmn
    brianwdmn Posts: 371
    Options
    I form a pan on top of the plate setter using HD foil..
    Marietta, East Cobb, GA
    · Share on FacebookShare on Twitter
  • Phoenix824
    Phoenix824 Posts: 243
    edited June 2012
    Options
    I bought a metal cake pan and use fit or a drip pan.     Can't bake a cake in it but is is re-usable as a drip pan
    Steve Van Wert, Ohio XL BGE
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
    Options
    Well, if you pulled what I pull out of my drip pans after a brisket or butt, you would never go without again. I fill a gallon bag of fat and brisket/jbutt juice after every cook. Do you want that in your egg? I don't.
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
    Options
    Here is the gallon of fat and liquid from last week's brisket drip pan

    Photobucket Pictures, Images and Photos
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • brentsee
    brentsee Posts: 99
    Options

    I use a 12" deep dish pizza pan - usually wrap tin foil around it.  On fattier meat cooks I use a cake pan (2"deep).

     

     

     

    · Share on FacebookShare on Twitter
  • Brownie
    Brownie Posts: 1,023
    Options
    One cook, even with a drip pan being used, my brisket hung over the one side of the pan and its juices were dripping out of my bottom vent. I have since become more careful to my pan vs. meat placement. I don't ignite all my lump when cooking, unless absolutely needed, which is most likely how it made it out without cooking/burning first. 
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
    Options
    I use a 9.5x13 (I think) disposable foil pan from the grocery store. My v-rack fits perfectly in it and I do butts and brisket on my vrack in the drip pan.
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • tazcrash
    tazcrash Posts: 1,852
    Options
    If I remember correctly wasnt someone's egg oozing after a big butt cook?
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
    · Share on FacebookShare on Twitter
  • scaryangel
    scaryangel Posts: 135
    Options
    I always use throw away aluminum foil pans. You can buy them at the dollar store.
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
    Options
    If I remember correctly wasnt someone's egg oozing after a big butt cook?



    Yep. All over their deck and sweating nasty black stuff through the pores of the egg when it got hot. There are photos on here somewhere. It was nasty. If you don't want issues down the road, use a drip pan for briskets and butts. I don't use them for anything else but there is no way your plate setter is vaporizing a gallon of goo.
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • brentsee
    brentsee Posts: 99
    Options
    I use a 9.5x13 (I think) disposable foil pan from the grocery store. My v-rack fits perfectly in it and I do butts and brisket on my vrack in the drip pan.




    My cake pan is that size.  All I do is wrap in foil, dump out when done and easy clean up after.  Saves me stocking up on foil pans, just stock up on tin foil

     

    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
    Options
    I use a 9.5x13 (I think) disposable foil pan from the grocery store. My v-rack fits perfectly in it and I do butts and brisket on my vrack in the drip pan.




    My cake pan is that size.  All I do is wrap in foil, dump out when done and easy clean up after.  Saves me stocking up on foil pans, just stock up on tin foil

     




    There you go. Good call.
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • PanzerOfDoom
    PanzerOfDoom Posts: 6
    Options
    Bought a cheap pan at Wal-Mart, $7.00, line it with foil and go.
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 32,337
    Options
    One additional thing about a drip pan that I did not see mentioned-always elevate your pan off the platesetter-I use the BGE feet but you can use anything (balled up foil, plumbing fittings etc) to get an air gap between the pan and the setter-really keeps the ptential for burning down.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter
  • Austin Egghead
    Austin Egghead Posts: 3,966
    Options
    We always use a drip pan for any low and slow and also for cooking the turbo butt.  Like lousucap I elevate the drip pan using a small cooling rack.  For the turbo cooks I also add liquid to the drip pan.  Burnt grease is not a good thing
    Large, small and mini now Egging in Rowlett Tx
    · Share on FacebookShare on Twitter
  • Hungry Joe
    Hungry Joe Posts: 1,567
    edited June 2012
    Options
    I use twelve pennies to elevate mine. Three pennies under each corner. If you line the drip pan with aluminum foil clean up is a breeze.
    · Share on FacebookShare on Twitter
  • Austin Egghead
    Austin Egghead Posts: 3,966
    Options
    HJ, never thought of the pennies...that will work.  My nephew has a calibrated beer crushing foot....always gets them to crush at the same height...When he around I never worry about spacers:-)
    Large, small and mini now Egging in Rowlett Tx
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
    Options
    Hey Joan, next time you are at HEB, grab one of the jalapeño racks. Best spacer I've ever had. It's shaped just like the plate setter and supports the pan perfectly. Plus it looks awesome :))

    Photobucket Pictures, Images and Photos
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • bud812
    bud812 Posts: 1,869
    Options
    I use a clay flower pot saucer thingie lined with foil.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

    · Share on FacebookShare on Twitter
  • Ragtop99
    Ragtop99 Posts: 1,570
    Options
    I form a pan on top of the plate setter using HD foil..
    that's what I normally do.  The next morning I wad it up and throw it in the trash.
    Cooking on an XL and Medium in Bethesda, MD.
    · Share on FacebookShare on Twitter
  • Duganboy
    Duganboy Posts: 1,118
    Options
    I use twelve pennies to elevate mine. Three pennies under each corner. If you line the drip pan with aluminum foil clean up is a breeze.
    What is the purpose of elevating the drip pan? I've always just put mine right on the platesetter and I always use one for briskets or  butts.

    Just curious what elevating it does.
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
    Options
    I use twelve pennies to elevate mine. Three pennies under each corner. If you line the drip pan with aluminum foil clean up is a breeze.
    What is the purpose of elevating the drip pan? I've always just put mine right on the platesetter and I always use one for briskets or  butts.

    Just curious what elevating it does.
    It keeps the drippings from scorching (which produces acrid smoke and a foul taste). if you put and inch or so between the pan and the platesetter it keeps that from happening.


    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • Duganboy
    Duganboy Posts: 1,118
    Options
    I use twelve pennies to elevate mine. Three pennies under each corner. If you line the drip pan with aluminum foil clean up is a breeze.
    What is the purpose of elevating the drip pan? I've always just put mine right on the platesetter and I always use one for briskets or  butts.

    Just curious what elevating it does.
    It keeps the drippings from scorching (which produces acrid smoke and a foul taste). if you put and inch or so between the pan and the platesetter it keeps that from happening.


    Never entered my mind.  Will elevate from now on.  Thanks.
    · Share on FacebookShare on Twitter

Categories