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Drip pan

crawdadcrawdad Posts: 115
edited 5:33AM in EggHead Forum
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.


  • Dirty1Dirty1 Posts: 42
    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.
  • East Cobb EggyEast Cobb Eggy Posts: 1,162
    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).

  • UnConundrumUnConundrum Posts: 536
    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.
  • 407BGE407BGE Posts: 187
    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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