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I know it's not needed due to the ceramic cooking properties maintaining moisture but is there any benefit to having a wet drip pan (water/flavoring mixture)? Thanks!
It doesn't matter if the drippings burn or not.
I had an idea along these lines that I've been wanting to try but have not yet.
What if I put something inert, like clean sand, in the drip pan rather than water or foil?
I've done foil, and it does a pretty good job of keeping the drip pan clean, but the pan I have is too big for one piece of foil and the rendered fat runs between the two sheets. I've tried water, but I use a pretty sugary rub and the drippings end up burning and sticking anyway. I'm thinking with clean sand I could catch the dripping, prevent the burning and just toss all the mess out at the end.
Anyone ever tried something like this?