Tinfoil on plate sitter?

skywarrior

   Just wondering if any of you wrap your heat deflector in tinfoil to keep it from getting gunked up. Also, would this cause any effect on the food being cooked because of heat deflection?

hoosier_egger

I never have. I do try to use disposable foil pans for fatty cooks. An occasional high heat burn will take care of the rest. That said, I see a lot of people here that do. No adverse effects from doing so.

lkapigian

^^^^ This^^^^

kl8ton

I don't, but like ColtsFan said, many do.  If you choose to wrap it, check out restaurant supply stores for foil.  They sell some larger rolls of really thin stuff that will end up saving you some money.  I think my last GFS roll lasted me 6 years.  I guess I didn't "save" money on that shopping trip because they also sell large cuts of meat. . . and well. . . I like meat.

RRP

I ALWAYS cover mine!

RRog17

I always cover mine too. 

fishlessman

i use a pizza stone, never covered

danhoo

Stainless drip pan wrapped in HD foil. Cleanup is less than a minute. 

alaskanassasin

commando all the way

Mark_B_Good

I use a round pan ... and the pan is elevated 1/2" off the plate setter using steel spacers, so the drippings don't burn and generate bitter smoke that can penetrate the meat.  Keeps the plate setter clean, and the smoke clean.

jdMyers

I cover mine on top surface.  It's a deflector.  I use round foil pans elevated on foil rolled spacers as well. But yep always.  Keeps the bitter burned out of the food

bradleya123

No foil just like my butts and Briskets never wrap.

RyanStl

No foil, but use a drip pan.  At first I didn't use the pan and the platesetter did get gunky, so added the pan.

Langner91

I wrap it for some cooks (poppers for example) that can drip.  It is just so easy to tear the dirty foil off and start new. 

I use a drip pan for long cooks (brisket, pork butt), and cook with it naked for indirect cooks that won't drip on it (Pepper stout beef, anything in a pan, pizza, etc.)

Basically, I don't want it to get too crappy so it smokes during the next cook.  

I use the half stone a lot and I always wrap that since there isn't a good way to put a drip pan on it.

lousubcap

No foil here but whenever the platesetter is in use there is an air gapped foil lined
drip pan on it (LBGE) and same with using the stone on SBGE.  FWIW-

Canugghead

Elevated drip pan here.

IIRC someone uses drip pan AND covers the stone in foil 😂

jtcBoynton

No foil here, but use a ss drip tray. 

shtgunal3

I don’t 

bobroo

My drip pan is a cast iron skillet with the handle partly cut off. I just scrap out the gunk at let the pan be what it is, no seasoning -- ever.

This is the type of drip pan you can give to your great grandchildren on your final day in the hospital. 

Over time I'll save over a million dollars in tin foil, maybe more. 

SonVolt

Drip-pan without foil on the plate setter. Foil on the half-moon stones. 

xfire_ATX

Never cover but I use deflectors from CGS on a Woo.  I just flip them over to burn off the crud.