New Egg Owner with Drip Pan issues

Doug

I just got a MED Egg for Christmas. I am used to cooking with a Brinkman water smoker. I feel I need a drip pan for a large Boston butt ... will I drown my fire? I am waiting on my local dealer to get me a plate setter. Does anyone have pictures of what they did before plate setters?[p]

Unknown

Doug,
A drip pan that a v-rack will set in is just as good as place setter.

stike

Doug,
see "indirect question' below.[p]also, check out the naked whiz's site for some good info.[p]i don't have a platesetter, and most of my cooks are indirect. i have a grill extender (18" weber grill on stainless steel 6" lag-bolt legs with washer/nut feet). i put that over fire-bricks, an old pizza stone, or any 'mass', which sits on the basic grill, on top of the firering.[p]works fine and no big expenditure of cash.

nikkig

Doug,
You don't need a plate setter, or any tyoe of ceramic mass for indirect. All you need is some type of barrier between the fire and your meat. The only thing I use my platesetter for is pizza. When we do butts, we just put a drip pan (disposable foil pan) on the grid, then use a raised grid for the butts. If you dont have a raised grid, you can use just a v-rack sitting in the drip pan. [p]~nikki

ravnhaus

<p />Doug,
Here is one way to do it.
[ul][li]Ravnhaus BBQ & Grilling[/ul]

Mark

Doug,
A plate setter is a great asset it gives you great versatility, breaks up the blasting heat. I place a drip pan on the setter with the grid on top, gives alot more clearance. In regards to the drip pan sometimes I put water in it , sometimes I don't.
Mark

Doug

Thanks for all the great ideas!