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Tin foil on Plate Setter

Smokin' PadreSmokin' Padre Posts: 85
edited 3:34PM in EggHead Forum
Almost game time ~ that is, I'm firing up the BGE for the first time at 12 to get it to temp and to reach the blue smoke stage. I'll be using a plate setter with a drip pan underneath.

I've heard about folk putting foil on their plate setter to keep it cleaner. Anyone done this and, if so, what part of it did you cover? Any danger of the foil melting?



  • Richard FlRichard Fl Posts: 8,244
    I do it all the time. The top is the area to cover wrap a little under, and BE SURE to use Heavy Duty. Some thinner foils will desintegrate and make a mess. Lots of little flakes.
  • bobbybbobbyb Posts: 1,349
    I foil my plate setter sometimes when not using a drip pan. No worries about foil melting. Foil away!
  • dhuffjrdhuffjr Posts: 3,182
    I rarely use a drip pan. I take two sheets of heavy duty foil as Richard mentioned and lay them perpendicular to each other. I then kinda fold them up into a cheap disposable drip pan.
  • I've covered mine once or twice...but I don't think it's necessary. one good pizza cook, and itlooks like new again
  • Thanks!!!! Temp is set...15 minutes till ribs go, I love Fridays......... :woohoo:
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    I keep mine wrapped for the last 2 years. Sure helps clean up and on really nasty cooks like this chicken will use a drip pan as well.
  • I agree on the high temp burn/cook to clean in off! 700 and she will be white again!!

    However, if you are going to have something you know is going to drip a lot of grease, then us HD foil as a drip pan.

  • I have mine wrapped all the time and use a disposable drip pan as well. It's quick and easy and saves scraping. Probably more anal than anything.
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