Drip pan as heat deflector for indirect heat?

Unknown

Since I haven't yet acquired a plate setter, I'm reduced to relying on drip pans to deflect direct heat from meat. But it seems to work nicely. Someone here or on another site (can't recall which) said a plate setter (and also pizza stone) works better. How so? Thanks.

Mike Oelrich

Hal Whelply,[p] A drip pan will work well to deflect the heat, but since it isn't as thick and doesn't insulate as well as firebricks or plate setters it just doesn't work quite as well. The other thing that'll happen in the juices in the pan will burn up very quickly. If the pan is on top of something else (plate setter or bricks) the juices won't boil away as fast. The other thing the ceramic setups have over the drip pan is that they help to buffer against temperature spikes as they take a little time to heat up and cool down.[p]MikeO

Trout Bum

Hal Whelply,
I agree 100% with MikeO, plus with the plate sitter your grill is mounted much higher, it's actually flush with top of the Egg. This is better for slow low temperature cooks.
B D

Unknown

MikeO, Can you describe what the plate setter looks like and/or how the fire bricks, etc is set up for indirect heat. I'm having trouble getting a BG plate setter and need to build my own. Thanks