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Drip pan?
Deviledegger
Posts: 271
So I finally broke down and purchased a AR customer combo. I've done one cook so far and love its diversity. The options for cooking seem endless. Tomorow I plan in cooking a pork shoulder and was wondering where I should put my drip pan on empty shelf under the pork with my stone down below on spider? And should drip pan have liquid in it? Also when going indirect on AR do I always want stone on spider or does it matter? Thanks in advance!
Comments
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No, put the indirect piece on the struts and put some spacers underneath the drip pan.
Steve
Caledon, ON
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By struts I assume you mean the crossbars (just so I'm clear). And just one shelf lower than I cook on or 2. It probably doesn't matter. Also thanks for your help.
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Yeah, I couldn't think of crossbar. I'm kind of in the bag and that Irish guy is sorta pissin me off. Pretty sure I'm outa here
Steve
Caledon, ON
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Little Steven said:Yeah, I couldn't think of crossbar. I'm kind of in the bag and that Irish guy is sorta pissin me off. Pretty sure I'm outa hereBe careful, man! I've got a beverage here.
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Haha! I am so far away from a Frenchy. Don't even want to start that conversation. I'm outa here!
Steve
Caledon, ON
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Yeah, the drip pan should be elevated above the ceramic stone, for me its about 1", so the drippings dont burn and change the taste of your cook.
(2) LBGEs, WSM, Vidalia Grill (gasser), Tailgater Grill (gasser) -
What is the AR customer combo? Any pictures you can share? And where can you purchase one?
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Here you are.www.ceramicgrillstore.com
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The CGS narratives page is loaded with pics for your set up questions. It has different pages for different types of cooking that you access using the red tabs at the top of the page. Here's the BBQ narrative: http://www.ceramicgrillstore.com/large-adjustable-rig/bbqing.htmlXL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Here is the link to Tom's YouTube videos. We went with the setup for the chicken video. Love the sliding D rig.
Large BGE
Greenville, SC -
I bought an extra pair of the crossbars just for that purpose. I also often place the ceramic on the spider to give me extra spacing.
Delaware Valley, PA Large BGE, CGS adjustable rig, iQue110, High-Que grate -
If the indirect stone is on the spider is it considered as indirect as if it was on the crossbars or does it not matter either I's fine?
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If you are using the AR with the sliding oval grates, they make a oval ceramic to match. I have one, altho I use the spider with its ceramic, and then spacers and drip pan. Someone suggested that when I cover the pan w/ foil, just shape it to match the oval grates....tries and works great.
(2) LBGEs, WSM, Vidalia Grill (gasser), Tailgater Grill (gasser) -
Sorry,Devil, the placement of the stone don't matter, IMO.
'
(2) LBGEs, WSM, Vidalia Grill (gasser), Tailgater Grill (gasser) -
I use the spider/stone combo with the AR ...except when I'm smoking ribs... Then I use the oval stone on the lowest level of the AR. A long slab will extend beyond the area shielded by the stone and the ends may overcook. I got 2 extra sets of crossbars for multiple level cooking and for drip pans, oval stone, etc.
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I have the AR combo and put the stone on the slider and my drip pan in the AR at lowest point and meat on the "top shelf". Also, I started adding water to my drip pan to prevent burning and that seems to work well. Enjoy your setupJoe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
My drippings fall into a sheet of thin foil and boil off. I don't think it caused a bad taste.
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Thanks for the insight on the drip pan. I always used my platesetter until I got the AR. Because the AR gives you so many options I thought I would see what everybody prefers.
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I take it most of you like the spider\stone combo for indirect cooking better then the plate setter? I suppose I should have read this thread before I bought the PS...
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If you end up getting the rig, you can cut the legs off the platesetter and it works great as the indirect piece
Steve
Caledon, ON
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@sox203 I had the platesetter for a while and it was a great option for me at the time. I defiantly recommend the AR with the spider and a stone. It is very versatile. That is coming from someone who has only a few cooks on it.
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