water pans for pork shoulder / boston butt - just wondering

Woogeroo

Heya folks... [p] I have smoked two boston butts / pork shoulders now on my old style Egg... I used a 10 inch cast iron skillet for a water/drip pan. I placed this on top of the Egg grill surface, then placed a smaller rectangle grill on top of the skillet - then placed the pork on top of that, and filled up the skillet with water. It worked great... and since it is a skillet, I coudl jsut pull it out at the end of the cook. [p] I'm just wondering what some of you folks use for a water /drip pan setup when smoking pork shoudlers? [p];) [p]-W [p]

nikkig

Woogeroo,
We don't use a water pan....no need for one in the egg. When we do use a drip pan, we simply line a 9x13 pan with foil, or use one of the cheap disposable pans.[p]~nikki

Wise One

Woogeroo, what you are suggesting works well. As nikkig alluded to, if you line that skillet with tin foil, you'll find clean up is a snap.

bigmikej

Woogeroo,
I bought a 16" deep dish pizza pan (rest. supply store-$6) that I wrap in foil. Keeps the drips off my plattesetter when I am doing multiple butts that would hang over my reg. drip pan.

jwitheld

nikkig,
We?

nikkig

jwitheld,
We as in me and hubby Boccie.[p]~nikki

Rich G

Woogeroo,[p]2" deep cake pan. I use either 18" dia or 20" dia depending on the cooker I'm using. You can get them in 16" dia as well, and, if you want, 3" deep. Restaurant supply stores generally carry them, or, do a GOOGLE search on cake pan.[p]Rich G.