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Drip pans
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Herm
Posts: 206
Is there a perfect drip pan for the large BGE? There seems to be so many different shapes and sizes at the store. Do you guys have any preferences?
Comments
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Herm,
I like using a alum pizza pan for when using the platesetter. It fits right between the legs when inverted
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Herm,
i usually just take heavy duty aluminum foil... fold it in half to double it, and fold up the edges to make a drip pan that fits perfectly under whatever i'm cookng. ...then when i'm done i just throw the whole mess away. . ..
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Herm,
i use a 13.5 inch paella pan with a foil wrap for easier cleanup. the pan is useful for lots of things in the egg. i dont use a platesetter, and im guessing it wouldnt fit with one.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Morning Herm,
I have used a 2 inch deep X 16 inch round aluminum cake pan as a drip pan & for indirect grilling, it works well.
But it's actually more trouble than it's worth.
On small pieces of meat I generally use a disposal aluminum pan.
Cheers,
bruce
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Go to your local restaurant supply store & buy the deep pizza tray made from aluminum - works great & cheap - about $5
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Herm,[p]I use 9x12 disposable foil pans that I buy at Sams for around $7.50 for a 20 or 25 pack. They're not round, so they don't provide maximum area over a drip pan, but I hate cleanup and they are disposable. You can scrape the ashes into the used pan (next day) and throw it all away.
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Herm,
The best drip pan for the Egg is foil, shaped like you want it and disposable. [p]Chef Jerry
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Jwirlwind,[p]Sounds easy enough.
Thanks everyone!
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Herm,
I did a spatchcock chicken the other day and used a standard oven broiler pan. It gave me a 'drip pan', and also a gap for doing an indirect. Spray with Pam, then put it in the dishwasher after done.
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