Drip Pan Question

Pakak

In looking at techniques used by posters, it seems as though some put water in their drip pans and some do not. I’d like to hear what the rationale is for using water, or not.[p]I’ve tried it both ways. Starting by not putting water in the pan, I found there was an frequently a foul smelling smoke caused by the drippings burning. Then, I tried using water but found there was more of a “steamed” effect on the meat. I’m not really happy with either method.

stike

Pakak,
use beer!
i used to use a drip pan, but i hated cleaning it, and i'm too cheap to buy the foil pans.[p]...i'm lazy.
some foil to catch the drippings is all i do, but occasionally i do get the smokey burn

Pakak

stike,[p]I'm even cheaper. I use a foil pan, then reuse it! A little water in the pan makes it even easier to clean, in order to reuse it. LOL

Mike in MN

Pakak,
I'm cheaper yet...I line the foil pan with aluminum foil....Then peel out the foil and reuse the pan.....I always use water and treats (onions, garlic, mushrooms, seasonings, herbs) in mine. Sometimes I save the drippings and cooked treats and use them as a base for a smokey broth.[p]Mike in MN

Hammer

Pakak,
I use a drip pan on nearly every cook. I know that using water etc;is really not necessary on the Egg, however, I usually put wine or water with various seasonings in the pan for added flavors that I particularly enjoy.
I use throw away drip pans, of various sizes, depending on what I am cooking.
Hammer