Drip pan

Comments

• Dirty1 Posts: 42

  July 2008

  I am not as experienced as most the guys out here. However so far I have used a drip pan anytime I do a slow and low indirect on a place setter. So ribs and butt. I haven't done a brisket but I would suspect I would then as well. Typically I use the alluminum as they are usually done after.

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• East Cobb Eggy Posts: 1,160

  July 2008

  I use drip pans to create more moisture in the cook.
  
  For me, it is mostly when I cooked pork (butts, ribs, tenderloins) and chicken (wholes, smoked).
  
  Greg

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• UnConundrum Posts: 536

  July 2008

  I use one for low and slow and anything that tends to drip a lot. I use a 16" rimmed pizza pan from a restaurant supply. Fits right between the legs of the plate setter.
  
  Oh yeah, I foil line it too for easy cleanup.

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• 407BGE Posts: 187

  July 2008

  I use a deep dish pizza pan from Wally Mart resting on the green egg feet. Use it when ever something is going to drip.

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