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Pan Keeps the cooker clean for the next cook. Foil the pan for easy pan clean up
You know last night was the first time I used my plate setter and used a drip pan below it. I cooked a whole chicken. I had always since 1985 cooked a chicken direct right on the grate. People talk about bad smoke. I actually think it tastes better with the juices dripping down onto the lump. It always gave what ever I cooked the charcoal egg taste and was always juicy. So I'm really wondering if all this hype about the plate setter and indirect cooking is the best way to go. Next chicken I do will be right on the grate,,,,actually I will use my v rack so the bottom does not burn. Time to compare the plate setter way or the old way on the grate. I have a sneaking suspicion that on grate with the juices falling will again be the winner!!!