cast iron drip pan

Unknown

Happy holidays to all...I'm a newbie at using the BGE (just got a medium egg for Christmas!). Tell me, is there any problem with using my favorite cast iron grill, as opposed to a thinner aluminum tray, as a drip pan? Seems to me it would help to distribute the heat like firebricks would. I have only used the grill once, for Christmas dinner. We used the 3-3-8 rule for direct grilling 12 filet mignons...the steaks were cooked through (we like'm well done) and still juicy as can be - no dried out steaks here!!! It was terrific. I look foward to becoming a regular on this forum.[p]Keep up the good work [p]Mike E.

J Appledog

I wish that I had a cast iron drip pan, Mike E.! Welcome to the forum; there are no stupid questions here. JCA

Unknown

Mike E,
Cast iron should work great. If your gonna become a regular here, we've got to get you a more colorful nickname. How 'bout Iron Mike !! Just a suggestion. BamaBBQ

Unknown

BamaBBQ,[p]Hmmm, Iron Mike, I like it!!! Now, I'll get myself a profile and you'll know more about me then you want to know![p]To all, thanks for the feedback on this topic...[p]Mike E ... I mean Iron Mike...

Mop

BamaBBQ,thats good as long as he bites pork butt instead of someones ear![p]lol
Mop

Mark

Mike E,
For years I used a cast iron dutch oven lid for indirect cooking and still do from time to time. It worked great but it tended to get nasty, nothing a 1000 degree fire wouldn't clean, simplicity dictates the use of disposable aluminum pans.
Mark

Unknown

Mark,
Yeah, I was a little concerned about the mess...thought I would heavily coat it with olive oil and take my chances. I'll let you know how it goes![p]Mike[p]