What is your drip pan set up on Indirect Heat?

seadub · November 2012

Another newbie question to the BGE.

I just smoked my first Butt on the BGE and wrapped my plate setter with foil to keep clean up a little easier. I don't think this was a good idea as I smoked with the fat cap down and the foil was caked with burnt extras from the drip.

What is your optimal drip pan set up?

Cheers!

thailandjohn · November 2012

I use a pizza pan covered with foil.......same pan for the last 3 years

Skiddymarker · November 2012

I put my drip pan on two strips of scrap ceramic tile (3/8"X1"X8") on the setter for shorter indirect cooks, and on four foil balls for longer cooks.

The key is to get the drip pan up off the setter with an air gap so the pan does not get too hot.

JwgreDeux · November 2012

Skiddymarker said:

The key is to get the drip pan up off the setter with an air gap so the pan does not get too hot.

Agreed. I use foil balls on platesetter and drip pan on the foil balls. If I expect a lot of drippings, I may put a small amount of water in the drip pan to ensure the drippings don't burn and taint the cook.

Ellis · November 2012

I also use 3 tiles between the DP and the PS

jfm0830 · November 2012

I actually use a v-rack set in the drip pan to keep the meat up and out of the drippings and let the smoke get to all sides. I am still working on what to set the drip pan on on the plate setter.

seadub · November 2012

all good info. I'm guessing the foil balls are around the size of a golf ball? maybe a little smaller?

I do like the pizza pan idea because it would not be too deep.

probe1957 · November 2012

I kept 3 of the short cans tuna comes in. I use those to elevate my drip pan. I use disposable aluminum pans bought at Sam's Club. Can get a bunch of them for cheap. Generally I don't put any liquid in the drip pan because if it makes any difference I don't have a sophisticated enough palate to distinguish it.

Fred19Flintstone · November 2012

probe1957 said:

I kept 3 of the short cans tuna comes in. I use those to elevate my drip pan. I use disposable aluminum pans bought at Sam's Club. Can get a bunch of them for cheap. Generally I don't put any liquid in the drip pan because if it makes any difference I don't have a sophisticated enough palate to distinguish it.

I had three 1/2" copper tees lying around I use and I also have the ceramic feet that came with the Egg. I never thought about tuna cans. I use disposable pans when possible or wrap one of Wilma's in foil in a pinch. No liquid for me either as I think it adds nothing to the party.

Skiddymarker · November 2012

seadub said:

all good info. I'm guessing the foil balls are around the size of a golf ball? maybe a little smaller?

I do like the pizza pan idea because it would not be too deep.

Perfect, depends on your drip pan depth, 1" or less foil ball works well for the pizza pan. In my MBGE have a 12" dollar store pizza pan that is just a little larger than the center part of the plate setter, when foiled it works well, but sometimes can be overwhelmed by drippings and certainly is harder to add water to as it is so shallow.

@jfm0830, assume your pan and rack are sitting on the cooking grid. I found the smoke did a better job if I put the meat on the grid and the drip pan under the grid on the setter or AR as appropriate. In other words, make sure the sides of the pan are lower than the bottom of the meat rack. Might be all in my imagination......

BGEGP · November 2012

I bought a 15" round cake pan, line it with foil and set it on some stainless steel nuts I had laying around.

Budgeezer · November 2012

I just make a new one with heavy duty foil for each cook, then just throw it away.

bodski · November 2012

I've used stainless steel nuts and copper tees based on info I got from this group and they work great.

seadub · November 2012

I like the stainless steel nut idea. Good stuff. Thanks again

henapple · November 2012

Lift and fill the pan with coke...

tmas · November 2012

Why don't you want your drip pan directly on the plate setter?

Fred19Flintstone · November 2012

tmas said:

Why don't you want your drip pan directly on the plate setter?

When the drip pan is in contact with the platesetter, the high heat the platesetter is redirecting gets transferred to the drip pan burning the drippings and making some nasty smoke. Nasty smoke transfers nasty flavor to your food. With a spacer, the drippings don't burn.

Hungry Joe · November 2012

I set mine on 3 pennies in each corner. Works great and it is reuseable.

Little Steven · November 2012

For that kinda money you could get some copper tees and not have to count =))

Sorry, couldn't help it

Fred19Flintstone · November 2012

Hungry Joe said:

I set mine on 3 pennies in each corner. Works great and it is reuseable.

And if one of your neighbors is a cheapskate and always looking for Egg handouts, you can "accidentally" drop one and watch him pick it up.

jlsm · November 2012

BGEGP said:
I bought a 15" round cake pan, line it with foil and set it on some stainless steel nuts I had laying around.

+1. Works great.

Little Steven · November 2012

I have quite a few drip pans I've accumulated over the years. The stainless one from Ceramic Grill Store sees most of the action. A lot of it depends if you are going to use the drippings. I've bought quite a few cheap non stick rondelles over the years and removed the plastic handles. They are great for disposing of the crud and cleanup. I have a cast iron pan that I broke the handle off and milled down to about an inch and a half height. That is great for vegetables and potatoes. Rectangular stainless pans are great if you want to use the drippings.

Bullibe · November 2012

I use a 15" cake pan and place it on three ceramic briquettes that I had for a gasser.

cspearce2 · November 2012

Always keep a bunch of these around. Stack 2 or 3 under each corner of what I want to raise up. Works good on drip pans, Dutch oven, pots, etc

njl · November 2012

What I've done the past couple times is put a ball of aluminum foil in the center of the plate setter and then foil over the plate setter. The idea being domed up in the center, drippings should run off into the fire.

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What is your drip pan set up on Indirect Heat?

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