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What do u use for a drip pan?
Options
Don't Egg me on
Posts: 57
I usually just use a aluminum pan for the ease of clean up. However no matter which size shape I use it never fully covers the piece of meat. Some one should design a pan that is in the shape of the PS or a little bigger so as to catch all the drippings but not totally obstruct the air/smoke flow!
Comments
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I usually just use a big piece of foil and shape it to do just that. I also buy the 1/2 steam pans from costco and if i am cooking mulitple butts i will cram two in th plat setter.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I bought a couple of SS drip pans from Ceramic Grill that fit the diameter of the Egg perfectly. Not cheap but work well
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Like so:Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I found a 16" cake pan 2"high. it is perfect for my large. I also get the disposable pans , like the above post from work.
Ill try to remember to take a pic today prior to cooking.
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I usually just wrap my plate setter in foil. I've never had any problems like that.Large BGE Decatur, AL
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Aluminum foil,works for me...any size and any shape
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I use a 15-inch cake pan, 2 inches high, covered in foil. The rare times I use liquid , I use a heavy foil pan, but I got tired of spending money on the foil pans for everyday cooks.*******Owner of a large and a beloved mini in Philadelphia
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There are lots of low-cost options out there, and ever more higher cost ones. I use the SS drip pan from the Ceramic Grill Store. I paired this with their round stone as a replacement to the BGE platesetter. The drip pan is exactly the same size as their stone so there is no impact on airflow. For ease of cleanup, I foil the drip pan. It's been a few years with this setup, and I've never gone back to the traditional platesetter/foil pan combo.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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SS pan from CGS which I cover with foil. I have an XL with an AR.Flint, Michigan
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Either foil or the aluminum throw-a-ways.
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I use a pan and put a small piece of hdaf, shiny side down under the exposed part.Green egg, dead animal and alcohol. The "Boro".. TN
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I use the foil pans or a deep dish pizza pan, depending on the amount of meat on the grid, that I got at the local restaurant supply store and line it with HD Alum foil for a throw away clean up. The pan is the same size as my plate setter for the XL.A poor widows son.
See der Rabbits, Iowa -
Cooking a pizza at 650 degrees cleans the plate setter right up.
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I have an old broiler pan that came with an oven. It's pretty shallow. I cover it with foil. I raise it off the stone / platesetter using 3 small bolts to create an air gap and reduce burning.
Cooking on an XL and Medium in Bethesda, MD. -
Kinda stupid but I would think BGE would make mini med large and xl circular foil pans. I would buy them, just because it would be that much easier.
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Fred19Flintstone said:SS pan from CGS which I cover with foil. I have an XL with an AR.SpringramSpring, TexasLBGE and Mini
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For our Large Eggs, when we need to maximize the "protected" area for larger cooks...ie multiple butts, large briskets and big loads of ribs, we use a disposable turkey roaster with blunt ends. As many know we always cook indirect with liquid in the drip pans so this also allows a decent amount of capacity to not burn out in a single cook. Here are a couple of pics from the showroom here today with said drip pan.
-SMITTY
from SANTA CLARA, CA
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