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Drip pan
crawdad
Posts: 115
When do you guys and gals use a drip pan? Briskets only? Or any really fatty meat that can flare up? Metal or aluminum? Thanks.
Comments
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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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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 -
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. -
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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