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drip pan with brisket



  • In your case above, you set the grate temp for 225 and set the drip pan on the feet on the plate setter. That plate setter is down on the coals basically so I'm sure the heat it is conducting is more indicative of the coal temps....much higher than 225. there a way to remedy the situation to keep my drip pan/liquid from being at a higher temp, using the plate setter?
  • Just use a pan on the feet with no liquid...a lot of people don't even use a pan and just cover their plate setter with heavy duty foil and let whatever happens to the dripping might be over thinking it a bit much.
  • OR get another grid and use Naked Whiz's nuts and bolts method for a second raised grid. Meat on top grid and drip pan on bottom.
  • On my long cooks I have never run out of liquid in the drip pan. 

    I use cheap aluminum lasagna pans from the local dollar store.  I place a smaller grid that came out of a brinkman smoker and put it on the platesetter, then the drip pan goes on the grid.  Fill about 1/2 with a mixture of water and juice.  Most times there is more liquid in the pan when I am finished than when I started due to all the fat drippings.

    I also wrap my platesetter with foil.
    Jackson, Tennessee. VFL (Vol for Life)
  • going to try one today without a pan and see how it goes......
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