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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?
I like using a alum pizza pan for when using the platesetter. It fits right between the legs when inverted
mad max beyond eggdome
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. . ..
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.
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.
Go to your local restaurant supply store & buy the deep pizza tray made from aluminum - works great & cheap - about $5
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.
The best drip pan for the Egg is foil, shaped like you want it and disposable. [p]Chef Jerry
Jwirlwind,[p]Sounds easy enough.
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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