BGE XL - Drip Pan Suggestions for Large Cooks - Opinions/Ideas Appreciated!

Iceman5705

All,

I have been smoking large amounts of pulled pork for parties and was wondering what you all do to catch drippings so they don't burn on the place setter.  I find that burning fat leaves an acrid taste to the meat.  I use those shallow foil pans you get at the grocery.  I fit them (small and large) like a puzzle.  I filll them all with apple juice.  It would be nice if someone made a custom XL drip pan that would fit with a 1-1/2 inch space around the edges to let heat up but would allow drippings to fall into the apple juice.

Your thoughts are appreciated!

Iceman

MCR

I cover or wrap my plate setter in foil and just toss the foil after the cook. I might put a pan with apple juice / beer / water depending of the cook. I also put the dripping on top of the foil. to catch the dripping. The foil will protect the plate setter even outside or arround the drip pan.

wolfsburg18

I found that after a few cooks having the plate setter well seasoned, that acidic flavor was no longer present.

jmbduke20

Iceman, I use a round cake pan I bought from Amazon as my drip catcher/wider heat deflector on my large. I find that it works fantastic and is very well made and easy to clean. Here is the link for the pan I use: http://www.amazon.com/gp/product/B001E1Z1SK/ref=ox_sc_act_title_2?ie=UTF8&m=ATVPDKIKX0DER

I have put this thing threw moderate heat 400+ degrees and long (24 hours) slow cooks and it has performed great. No warping, rusting, anything. I simply spray it out with my hose in the backyard and it's ready for the next use. The great thing about these pans is that they are 2inches deep - meaning they hold a lot of liquid and drippings.

I believe they make bigger sizes (maybe a 20 or 22inch). Here is an 18in http://www.amazon.com/Parrish-Magic-Line-Round-Aluminum/dp/B001E1TDB6/ref=sr_1_28?ie=UTF8&qid=1319658166&sr=8-28

fishlessman

i use a carbon steel paella in the large, they come in alot of sizes, very convenient pan to have. works good as a drip, roast, deep dish, could even possibly make a paella in it. wrap the inside with foil or you have another mess to clean when using it as a drip. with use it seasons black like a wok

DominicMagestic

ceramic grill store sells a 1" deep pan to the xl.  i support it off the platesetter with a couple bits of an old platesetter that broke.  i wrap the ps and the pan.

troutgeek

That paella pan idea is awesome. Need to try that next time.

ChokeOnSmoke

I use that pan that comes with every stove you buy.  You know the one, it's down in the bottom "drawer".  I cover it with heavy-duty foil and put it on the plate setter feet up and fill it with water.  Fits very nice on the XL plate setter.

Principalchef

Finally - a use for that perfectly described bottom drawer pan. Does anyone with a BGE ever use an oven broiler? Thanks Chokeonsmoke. Great call.

BigGreenBamaGriller

I use that pan that comes with every stove you buy.  You know the one, it's down in the bottom "drawer".  I cover it with heavy-duty foil and put it on the plate setter feet up and fill it with water.  Fits very nice on the XL plate setter.

Broil Pan...

YEMTrey

Will a drip pan full of water, apple juice, etc, effect the bark on pork butts?

michigan_jason

Will a drip pan full of water, apple juice, etc, effect the bark on pork butts?

This is why I do not use water, they are using water so it does not burn. Rather than water, I just use foil and create an air gap between the bottom of the pan and the foil so there is no contact. This prevents burning.