Drip Pan for XL from the Ceramic Grill Store

dstearn · August 2014

I just received the 18" Stainless round drip pan and will be using it for the first time this weekend for my 2rd Brisket Cook. Other than wrapping the top with foil to make the clean up easier, are there any tips or tricks I should be aware of prior to using it?

PNWFoodie · August 2014

I've got it and I definitely recommend wrapping it (learned the hard way, lol). Other than that, I put salt in the pan after wrapping to soak up the grease. Not sure why I do that, but I do.

Fred19Flintstone · August 2014

You probably already know this, but put spacers between the drip pan and whatever you're using to deflect direct heat. I use old 1/2 inch copper tees I had lying around. That keeps the drippings from burning and smoking your food with bad smoke.

hrchdog · August 2014

I found it wasn't deep enough to hold drippings from six pork butts on my xl but I should of known that. Works great on smaller cooks.

Thatgrimguy · August 2014

I never wrap mine. I just scrape the junk off with a spatula and rinse off. Never worry with getting too clean. Though I'm sure mine won't last as long but it's going strong with regular use for over a year.

dstearn · August 2014

Thanks Everyone, I think I will pick us some copper tees and a box of foil this weekend. Cooking my 3rd brisket this weekend for the relatives!

Canugghead · August 2014

I learned from another forum member to use a half sheet pan like this for two full racks of ribs flat in XL...

http://www.amazon.com/Thunder-Group-Inch-Aluminum-Sheet/dp/B001BR10DW/ref=sr_1_4?ie=UTF8&qid=1409250553&sr=8-4&keywords=half+sheet+pan

QDude · August 2014

I have never seen a need to place something between the drip pan and the fire. In the end, the pan is going to get just as hot as everything else in the egg.

Drip Pan for XL from the Ceramic Grill Store

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