Drip pan question

Charlesmaneri · December 2013

My question is what is the advantage of using a drip pan besides the obvious keeping the plate setter clean ?

hapster · December 2013

The juices don't run off the plate setter and down on the lump giving off bad smoke

Charlesmaneri · December 2013

Okay that makes sense

drewmack · December 2013

I fill it will water and it helps keep moisture in the egg during a long or short cook.

tjv · December 2013

Pan Keeps the cooker clean for the next cook. Foil the pan for easy pan clean up

T

Little Steven · December 2013

Gravy?

laserdoc85 · December 2013

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!!!

Terrebandit · December 2013

tjv said:

Pan Keeps the cooker clean for the next cook. Foil the pan for easy pan clean up T

. In addition, I'll sometimes put a layer of foil on top of the plate setter as well.

Mattman3969 · December 2013

laserdoc85 said:

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!!!

Sounds like you would really dig a spatchcock chicken,raised direct bout 400*. I totally agree with the burning if the drippings

Lit · December 2013

I use a foil pan with water so the drippings don't burn then I seperate out most of the fat and use that for the basis for my sauce or gravy.

Skiddymarker · December 2013

@laserdoc85 two ways to do yard bird, first is raised direct, spatched at 400º, the skin will be crispy, second is indirect 350-400º with a drip pan, lots of rub and or season, crispy not so much, but the meat is heavenly moist.

I always use a drip pan on my setter and seldom if ever use any liquid.

laserdoc85 · December 2013

Try it direct on a v rack and judge for yourselves . Chickens are cheap.

Set that dome around 325 and walk away and come back in a hour and a half. Heaven!!

TexanOfTheNorth · December 2013

Make sure there's a gap between the drip pan and the plate setter (I use copper tees) so that the drippings do not burn; which would make them unusable and/or create bad smoke for whatever you're cooking.

Drip pan question

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