CGS Accessory Questions

TEXASBGE2018

I did a quick search and saw a few threads but thought I would ask anyways. I am looking to get either the 14" or 16" CGS Drip pan and then either a KAB or a High Que Grate.  What size do you all recommend for a large egg on the drip pan and then also which do you all prefer the KAB or the High Que?

TEXASBGE2018

I guess while I'm at it. Those of you that have the Spider, do you like it?

Eggdicted_Dawgfan

940-387-0100 Ask for Tom. His knowledge and willingness to help is priceless. 

BobDanger

Im useing the 14” inside the woo on a medium egg...would think you need larger for a large.

TEXASBGE2018

Eggdicted_Dawgfan said:

940-387-0100 Ask for Tom. His knowledge and willingness to help is priceless. 

Ya I was going to call Tom, but thought maybe he would see the thread and post a comment.

DoubleEgger

Buy the same size pan as your stone. Any bigger and you’re restricting airflow. 

TEXASBGE2018

DoubleEgger said:

Buy the same size pan as your stone. 

Well I have the plate setter and PSWoo. Eventually when that goes I will get a stone.

DoubleEgger

TEXASBGE2018 said:

DoubleEgger said:

Buy the same size pan as your stone. 

Well I have the plate setter and PSWoo. Eventually when that goes I will get a stone.

Ok don’t go any bigger than your PS 

TEXASBGE2018

DoubleEgger said:

TEXASBGE2018 said:

DoubleEgger said:

Buy the same size pan as your stone. 

Well I have the plate setter and PSWoo. Eventually when that goes I will get a stone.

Ok don’t go any bigger than your PS 

haha, easy enough.

SonVolt

Deep dish pizza pans and/or those enameled steel broiler pans that come with most ovens work great as drip pans and may save you some money if you already own them. 

Cornholio

Just got my KAB and 16” pan in the mail yesterday, I have a LBGE.  I also got the divider for the KAB which allows you to hold lump in 1/3 or 2/3 of the basket so I’d say that is something to think about.  For the drip pan I just went with the 16” since it said it fit all the large accessories.  

cookingdude555

Agree with others, get drip pan to match your stone diameter.  Regarding the KAB vs HiQue, I am in the strange camp that recommends both.  I have both of them in my eggs and it works really well.  I bought HiQue's before the KAB craze and just left them in there after getting the KAB. I situate them so that they run opposite of each other and catch the smaller pieces from falling through while providing a lot of air.  Now if you dont have both, I would say get the KAB if you could only use one.

TideEggHead

The KAB makes life a lot easier, I would just make sure it's the SS version. I don't think they sell anything but SS anymore but I have had the regular version for about a year and a half and it's already showing rust.

mEGG_My_Day

With the woo and platesetter, I would get the 16” drip pan.  I know some have posted they don’t like the CGS drip pan because it is shallow.  But for wings or abts or ribs, you don’t need a deep drip pan and the larger drip pan protects the areas that the platesetter doesn’t cover.

TEXASBGE2018

mEGG_My_Day said:

With the woo and platesetter, I would get the 16” drip pan.  I know some have posted they don’t like the CGS drip pan because it is shallow.  But for wings or abts or ribs, you don’t need a deep drip pan and the larger drip pan protects the areas that the platesetter doesn’t cover.

I don’t really cook wings a whole lot but I do cook ribs,pork butts,and briskets. So some say that the CGS drip pans aren’t good for those applications? I currently use throw away aluminum rectangular pans and I end up using 2 per cook because I put one in the egg for a drip pan and then use the other to put the meat in once it’s cut up. So I am going through a ton of them. I was hoping getting the CGS drip pan would eliminate one of those so I cut my consumption by 50%. It doesn’t appear that’s the case if they aren’t good for a brisket cook.

SSQUAL612

TEXASBGE2018 said:

mEGG_My_Day said:

With the woo and platesetter, I would get the 16” drip pan.  I know some have posted they don’t like the CGS drip pan because it is shallow.  But for wings or abts or ribs, you don’t need a deep drip pan and the larger drip pan protects the areas that the platesetter doesn’t cover.

I don’t really cook wings a whole lot but I do cook ribs,pork butts,and briskets. So some say that the CGS drip pans aren’t good for those applications? I currently use throw away aluminum rectangular pans and I end up using 2 per cook because I put one in the egg for a drip pan and then use the other to put the meat in once it’s cut up. So I am going through a ton of them. I was hoping getting the CGS drip pan would eliminate one of those so I cut my consumption by 50%. It doesn’t appear that’s the case if they aren’t good for a brisket cook.

I can't share experience with the 16" since mine are 18", but I haven't had any issues with overflowing from briskets or butts and that includes the SRF Gold which renders a lot of fat.  I've also seen folks put a pan of beans underneath to catch drippings.

fishlessman

TEXASBGE2018 said:

mEGG_My_Day said:

With the woo and platesetter, I would get the 16” drip pan.  I know some have posted they don’t like the CGS drip pan because it is shallow.  But for wings or abts or ribs, you don’t need a deep drip pan and the larger drip pan protects the areas that the platesetter doesn’t cover.

I don’t really cook wings a whole lot but I do cook ribs,pork butts,and briskets. So some say that the CGS drip pans aren’t good for those applications? I currently use throw away aluminum rectangular pans and I end up using 2 per cook because I put one in the egg for a drip pan and then use the other to put the meat in once it’s cut up. So I am going through a ton of them. I was hoping getting the CGS drip pan would eliminate one of those so I cut my consumption by 50%. It doesn’t appear that’s the case if they aren’t good for a brisket cook.

its really shallow, maybe 3/8 inch deep, i mostly just use it for serving. ill measure the depth this weekend. my go to drip is a 13.5 inch paella, very rugged pan that can be used for other cooks.

Legume

I use a CGS drip pan on my XL,  Never had a problem, but when I’ve cooked many butts, I use a full disposable foil pan that’s 4”+ deep.  

BobDanger

I’ve found the the CGS drip pan can also be used as a mirror...for fine grooming prior to a big cook.

tjv

our 10", 12", 14", 16" and 18" pans are 201 series stainless. they will tarnish but one can't melt them like aluminum.  Yes, folks melt aluminum pans in ceramic grills, that's why we offer stainless pans. 

the 16 and 18 we sell are 1" deep. the 14 pans are usually 1" but when our primary supplier is out, supplier B pans are 3/4" deep.  

for the large, as long as the pan is above the fire box, sitting inside the rig, woo or PSWoo with stone, you can go 16 wide. Sitting above the fire ring, the pan is working off the 19" inside diameter of the large egg.

if the pan is inside or level with the fire ring, then 14" max, as now the pan is working off the inside diameter of the fire ring. inside diameter of the large egg fire ring is something less than 16". 

conveggtor/platesetter: if the conveggtor is sitting in the three carve outs, then 14" as the pan aligns to the top of fire ring.  if the conveggtor is sitting atop the fire ring, out of carve outs, then 16" pan is ok, as the pan now aligns with the inside of the egg wall. Large Spider for egg, pan is 14".

probably more than you wanted to know. 

t

mEGG_My_Day

Here is a fairly good pic of a 16 inch CGS drip pan (foil lined) at the end of a butt cook.  You can see the pan was plenty large enough to hold the drippings