OCD or not?

Jeepster47 · November 2015

1) as per @nolaegghead dripping fat will burn at 400 to 500 degrees F ... imparting a bad smoke
2) on a wing cook at 340 degrees, the upper surface of the plate setter measured 540 degrees F

It seems obvious that protection is needed to alleviate any burnt fat smoking from tainting the protein!

There are posted cooks with the plate setter:

1) bare
2) covered with aluminum foil
3) covered via a drip pan setting on the plate setter
4) covered via a drip pan raised off the plate setter to form an air gap

I utilize option 4 above ... always. OCD or not?

lousubcap · November 2015

My input-Not-just exercising one of many cooking options for wings and the BGE. BTW-I used to be in the above option 4 camp with wings but in the past year or so have moved to high in the dome, option one. Following the same prep routine (air dry in the fridge over-night and lightly dust with corn starch before the cook) I like the texture (crispiness) better running bare. So many options, so little time-FWIW-

fishlessman · November 2015

probably ocd, knowing that that greasy pan would be sitting in the egg all week would not bother me. my bet is that you take it out after the cook

bgebrent · November 2015

When I go indirect I like option 4 best as well. Makes the most sense and not OCD. I'll often go raised direct however.

Jeepster47 · November 2015

I used the wing cook as a "fact" 'cuz that's the data on hand. Plan on measuring the plate setter after a 250 cook to double check ... think it'll be in the 400~450 degree range.

Should have said that any time an indirect stone is part of the cook, there is a raised drip pan protecting it. The filled drip pan is removed the next day when the fat has solidified.

Carolina Q · November 2015

Aren't you an engineer? I would have thought it goes without saying.

I almost always cook chicken raised direct. It drips to it's heart's content. Never really thought about bad smoke... or tasted bad food from it.

Jeepster47 · November 2015

Michael, I think nolaegghead said that the fat dripping into the fire doesn't turn into bad smoke. It's the dripping onto a hot surface and "burning" that causes the foul tasting smoke.

Yea, most mechanical engineers that I know are wired towards the OCD side. Now, electrical engineers are a different breed ... seem not to be comfortable until they've formed a nest of wires around themselves.

Carolina Q · November 2015

What do you do? What DO you do?

slovelad · November 2015

Carolina Q said:

What do you do? What DO you do?

That's just cruel

Foghorn · November 2015

Jeepster47 said:

1) as per @nolaegghead dripping fat will burn at 400 to 500 degrees F ... imparting a bad smoke
2) on a wing cook at 340 degrees, the upper surface of the plate setter measured 540 degrees F

It seems obvious that protection is needed to alleviate any burnt fat smoking from tainting the protein!

There are posted cooks with the plate setter:

1) bare
2) covered with aluminum foil
3) covered via a drip pan setting on the plate setter
4) covered via a drip pan raised off the plate setter to form an air gap

I utilize option 4 above ... always. OCD or not?

Option 4. Not OCD - just good cooking.

And FYI, it is CDO. That's OCD with the letters in alphabetical order - AS THEY SHOULD BE.

tarheelmatt · November 2015

bluebird66 · November 2015

berndcrisp · November 2015

WOW a picture of a gas pump display, Totally Freakin Awesome dude!!!

Ozzie_Isaac · November 2015

I use a multi-tier saucer and hoop arraingment. My setup ensures no meat is subject to raident heat. I use a combination of platforms raised with kiln stilts, aluminum foil, steel cable, and forks. I have never had burned chicjen fat with this setup.

Foghorn · November 2015

Ozzie_Isaac said:

I use a multi-tier saucer and hoop arraingment. My setup ensures no meat is subject to raident heat. I use a combination of platforms raised with kiln stilts, aluminum foil, steel cable, and forks. I have never had burned chicjen fat with this setup.

I tried that with toothpicks once. That's when I learned to spell "phail".

Fred19Flintstone · November 2015

Carolina Q said:

What do you do? What DO you do?

I used to work with a guy who is OCD. You can watch the wheels turning in his head while he decides how to bring order to a disorderly situation. I felt bad for him, but he was a PITA because his favorite discussion topics are money, politics & religion. In that way he's kinda like @nolaegghead except instead of money, Nola likes booze. This is absolutely HILARIOUS!!

Carolina Q · November 2015

slovelad said:

Carolina Q said:

What do you do? What DO you do?

That's just cruel

No, what's cruel is, I remember when those numbers were $1.49 / 10.0

Jeepster47 · November 2015

No one showed up at the front door with a white vest decked out with lots of buckles, so here's part two of my query:

Using an elevated drip pan has two approaches based on which CGS outfit you have.

With the OEM plate setter there's no real problem ... CGS sells an appropriately sized SS pan that is easy to cover with one sheet of aluminum foil for ease of clean-up. Installation is quick and easy with three kiln posts to form an air gap.

With the oval stone I use CGS's oval ring and two sheets of aluminum foil to make a pan ... it's not a real problem, but there is more futzing than with the formed pan. I use four kiln posts to support the corners of the oval ring off the stone ... plus two more centered under the aluminum foil to stop it from sagging onto the stone when it starts getting filled with drippings. Again, the oval ring is not a show stopper, it just takes a little more futzing than with the round pan.

Tom said they tried a rectangular pan with the oval stone, but since it hung over on the corners it kept warping due to the exposure to radiated heat. But, what if someone could design/manufacture an oval pan that correctly fits the size of the oval stone ... is that something, those of you with a large AR set-up would be interested in buying? The assumption is that it is correctly priced.

jabam · November 2015

Jeepster47 said:

No one showed up at the front door with a white vest decked out with lots of buckles, so here's part two of my query:
Using an elevated drip pan has two approaches based on which CGS outfit you have.
With the OEM plate setter there's no real problem ... CGS sells an appropriately sized SS pan that is easy to cover with one sheet of aluminum foil for ease of clean-up. Installation is quick and easy with three kiln posts to form an air gap.

With the oval stone I use CGS's oval ring and two sheets of aluminum foil to make a pan ... it's not a real problem, but there is more futzing than with the formed pan. I use four kiln posts to support the corners of the oval ring off the stone ... plus two more centered under the aluminum foil to stop it from sagging onto the stone when it starts getting filled with drippings. Again, the oval ring is not a show stopper, it just takes a little more futzing than with the round pan.
Tom said they tried a rectangular pan with the oval stone, but since it hung over on the corners it kept warping due to the exposure to radiated heat. But, what if someone could design/manufacture an oval pan that correctly fits the size of the oval stone ... is that something, those of you with a large AR set-up would be interested in buying? The assumption is that it is correctly priced.

When using the plate setter, I always use the CGS spider for the air gap, the CGS drip pan fits in it perfectly.

Acn · November 2015

YukonRon · November 2015

I have an XL, I use the PS, legs up. I buy large, round, cheap, aluminum serving pans that have the perfect size to fit on the PS. Since it only takes three points to define a plain, I use aluminum foil wadded up into three small balls, place the pan on those, then the grill grate. Works very well, every time.

Ozzie_Isaac · November 2015

Truthfully, I use an unwrapped SS drip pan from CGS on top of my pizza stone and Woo2 and set three rocks under it. I just find the rocks from my landscapping.

Jeepster47 · November 2015

Ozzie_Isaac said:

Truthfully, I use an unwrapped SS drip pan from CGS on top of my pizza stone and Woo2 and set three rocks under it. I just find the rocks from my landscapping.

Then bring back the kiln posts I gave you ... geez.

Jeepster47 · November 2015

@YukonRon ... CGS is your friend. Tom sells SS drip pans that are sized perfectly for the eggs. Plus, after this weekend he'll have kiln posts on the website. That combination is really great. Whether you use the SS pans bare like Ozzie or foiled like I do, they last forever. And, the kiln posts provide a slip resistant surface for the pan ... much safer if you pull the AR or PSWoo during the cook.

nolaegghead · November 2015

PLUS

Image: http://globe-views.com/dcim/dreams/hands/hands-05.jpg

EQUALS

Image: http://thetanglednest.com/wp-content/uploads/2010/06/TinBalls_600.jpg

Doc_Eggerton · November 2015

I always cover the plate setter with foil, even on cooks that aren't particularly greasy. Probably OCD, I like my ceramics clean. I use a drip pan with water on really greasy cooks like a lot of pork or a big wing cook.

Jeepster47 · November 2015

@nolaegghead ... hey, I just said no foil on the plate setter ... foil caps are necessary ... otherwise the gumment listens in to my real thoughts ... don't want those to get out.

nolaegghead · November 2015

I'm the diametric opposite of OCD. If it doesn't matter, I don't care. That's not to say you can't damage quality if you're burning tons of fat, but sometimes it doesn't matter. Then I don't care.

Fred19Flintstone · November 2015

nolaegghead said:

I'm the diametric opposite of OCD. If it doesn't matter, I don't care. That's not to say you can't damage quality if you're burning tons of fat, but sometimes it doesn't matter. Then I don't care.

That's exactly what somebody with OCD would say. Me thinks thou doth protest too much.

OCD or not?

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