Pulled pork - drip pan?

Powderhound

Very curious to what y’all are using between the grate and plate setter?  I have used apple juice and it gets pretty crusty toward the end of a 13-17 hour cook.  

Carolina Q

Empty drip pan with an air gap between it and the platesetter. Foil balls are fine to create the gap, or copper pipe elbows. No liquid.

Powderhound

Thanks, I use brass spacers that are about 1/2 inch tall and a Weber pan.  I heard adding salt to bottom of pan reduces burning.  Mmmmm. 

berndcrisp

I've never used my drip pan with a pork butt. I will the next time and make gravy(?) 

Powderhound

I think the key is not getting the drippings to burn.  Perhaps adding some infused olive oil from one of those fancy olive oil shops? 

StillH2OEgger

Not sure if you said there is an air gap. If not, make sure there is one. You might be overthinking this as a lot of folks don't feel the need to add any liquid or other substances to drip pan.

Powderhound

Yes, I use a good 1/2 inch spacer.  I am thinking a better bark without liquid too.  

gdenby

The 'setter absorbs a huge amount of energy, and according to some IR thermometer tests I did, can reach 650F at the lower grill position. Previous to doing the tests, I'd used foil balls to lift the pan, and provide an air gap. I'd wondered why the dripping would burn.

After, I stopped using the 'setter, and just let the pan shadow the meat from the direct IR. Typically, there is enough fluid dripping from a butt that nothing starts burning till after at least 8 hours.

Any fluid w. sugar is going to be susceptible to burning. Just use plain water. Or dry wine, tho' the flavor added will be minimal unless the drippings and wine residue will go to gravy/sauce. Olive oil, or unclarified butter are likely to burn. If you want to put some oil in, go w. a high smoke point like rice bran oil.

distanceman

I use the CGS set-up...Woo, 17” half moon plates, and their big stainless drip pan. I love it. The big size of aluminum foil covers the thing perfect—after a cook, I throw away the foil and just clean off the grease. No scrubbing or elbow grease needed. 

mEGG_My_Day

I use the big CGS stainless pan (foiled) also.  I use three BGE little feet to create an air gap