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(in the extreme western panhandle of NE)
what is the reason for either foiling the platesetter or drip pan? My logic says, I am putting a clean ceramic piece inside of my charcoal burning grill. If it gets dirty, so what. It will also get hot. The drippings from the food will hit the platesetter and sizzle away causing smoke and a wonderful aroma. My neighbors will hate me more than they currently do. I can live with that. Now, if I were trying to do a turkey or something like that and wanted to save the juices for gravey, we are now having a different discussion but for just smoking a pork butt....why not go with a naked plate setter? Legs up of course.