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Are water pans needed on the BGE?

Is it really necessary use drip pans filled with water when smoking ribs on the BGE?


  • NO



    from SANTA CLARA, CA

  • It's a matter of personal preference but, IMO, no they are not needed. You should, however, use and empty drip pan to keep drippings from hitting the platesetter and burning. You'll want to create some small separation between the platesetter and the drip pan. Some do this with balls of foil or with copper tubing (e.g., 90* ells).
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • MickeyMickey Posts: 18,501
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • tnbarbqtnbarbq Posts: 248
    I never put water in a drip pan.  I use it to help keep the platesetter clean and catch drippings for use in sauce.
    Mid TN. Hangin' in the 'Boro. MIM Judge
  • boatbumboatbum Posts: 1,273
    water pan = no,   pan to catch drippings = yes
    Cookin in Texas
  • ChubbsChubbs Posts: 6,841
    See "Bobby Flay" thread ----> but to answer your question, nope.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • I noticed a big improvement in ribs after I started using a water pan.  However, I am in CO and the air is thin and dry here.  

  • SkiddymarkerSkiddymarker Posts: 8,218
    No, when smoking ribs, if you are under 2000 ft above sea level (like most of us)
    Yes for some recipes that call for it or if you are at high altitude. For example, Italian beef (outside round) is well seasoned with sweet (sugar) and hot (pepper) and cooked over a broth bath (not really a drip pan) because you do not want bark to form. 
    @scottc454 - good point, at 5000 ft, water boils at a much lower temp (just over 200º as I recall) so you may dry out ribs if you don't foil or water pan them. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • JRWhiteeJRWhitee Posts: 3,680
    Hey Skiddy how about that Italian beef recipe. Thanks.

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • henapplehenapple Posts: 15,909
    I do... Probably just habit. Usually pour a two liter coke in. Necessary, no.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • busmaniabusmania Posts: 407
    I too am in CO and find it to help sometimes but do not think it is necessary.  I use one about 50% of the time.  I usually fill it with beer though (crappy beer leftover from parties that people leave).  I don't know that the beer actually adds any flavor but psychologically I like it!
  • My sense is that it's not necessary for most cooks as the BGE retains moisture quite well.  On the other hand, I don't see the harm in including a water pan.  Is it possible to have too much moisture?  
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT

  • SkiddymarkerSkiddymarker Posts: 8,218
    JRWhitee said:
    Hey Skiddy how about that Italian beef recipe. Thanks.
    @JRWhitee - Here's where I started, makes a traditional style Chicago Italian beef. SWMBO likes a touch of sweetness so we add 1 Tbs of brown or turbinado sugar:
    For the giardiniera we like this one. Italian giardiniera uses peperoncini, but for us jalapenos are preferred and make a sangwitch with a bit more zip. Peperoncini available pickled (Costco) and can be just chopped and tossed in at the end if you go that route.

    Serve the sangwitches with tater tots dusted with your favourite seasoning salt or rub. Use a chewy roll, like ciabatta. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • SkiddymarkerSkiddymarker Posts: 8,218
    @JRWhitee - Forgot to add, sammie pic. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • JRWhiteeJRWhitee Posts: 3,680
    Thanks Skiddy, I made one a couple months ago but didn't care for the recipe. I can get Gonnella rolls and both hot and mild giardiniera at a Chicago sports deli here in Atlanta shipped from Chicago which are perfect for Italian beef. 

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
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