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What do u use for a drip pan?

I usually just use a aluminum pan for the ease of clean up. However no matter which size shape I use it never fully covers the piece of meat. Some one should design a pan that is in the shape of the PS or a little bigger so as to catch all the drippings but not totally obstruct the air/smoke flow!


  • SmokeyPittSmokeyPitt Posts: 9,860
    edited September 2013
    I usually just use a big piece of foil and shape it to do just that.  I also buy the 1/2 steam pans from costco and if i am cooking mulitple butts i will cram two in th  plat setter. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • I bought a couple of SS drip pans from Ceramic Grill that fit the diameter of the Egg perfectly. Not cheap but work well
  • SmokeyPittSmokeyPitt Posts: 9,860
    Like so:

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • hondabbqhondabbq Posts: 1,945

    I found a 16" cake pan 2"high. it is perfect for my large. I also get the disposable pans , like the above post from work.

    Ill try to remember to take a pic today prior to cooking.

  • I usually just wrap my plate setter in foil.  I've never had any problems like that.
    Large BGE Decatur, AL
  • Aluminum foil,works for me...any size and any shape
  • jlsmjlsm Posts: 981
    I use a 15-inch cake pan, 2 inches high, covered in foil. The rare times I use liquid , I use a heavy foil pan, but I got tired of spending money on the foil pans for everyday cooks.
    Owner of a large and a beloved mini in Philadelphia
  • bweekesbweekes Posts: 725
    There are lots of low-cost options out there, and ever more higher cost ones. I use the SS drip pan from the Ceramic Grill Store. I paired this with their round stone as a replacement to the BGE platesetter. The drip pan is exactly the same size as their stone so there is no impact on airflow. For ease of cleanup, I foil the drip pan. It's been a few years with this setup, and I've never gone back to the traditional platesetter/foil pan combo. 

    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
  • Fred19FlintstoneFred19Flintstone Posts: 7,462
    edited September 2013
    SS pan from CGS which I cover with foil. I have an XL with an AR.
    Flint, Michigan
  • Either foil or the aluminum throw-a-ways.
  • henapplehenapple Posts: 15,986
    I use a pan and put a small piece of hdaf, shiny side down under the exposed part.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • I use the foil pans or a deep dish pizza pan, depending on the amount of meat on the grid, that I got at the local restaurant supply store and line it with HD Alum foil for a throw away clean up.  The pan is the same size as my plate setter for the XL.
    A poor widows son.
    See der Rabbits, Iowa
  • Cooking a pizza at 650 degrees cleans the plate setter right up.
  • Ragtop99Ragtop99 Posts: 1,560
    I have an old broiler pan that came with an oven.  It's pretty shallow.  I cover it with foil.  I raise it off the stone / platesetter using 3 small bolts to create an air gap and reduce burning.
    Cooking on an XL and Medium in Bethesda, MD.
  • Kinda stupid but I would think BGE would make mini med large and xl circular foil pans. I would buy them, just because it would be that much easier.
  • SS pan from CGS which I cover with foil. I have an XL with an AR.
    Same here. Solved all of my drip pan issues for good.

    Spring, Texas
    LBGE and Mini
    edited September 2013

    For our Large Eggs, when we need to maximize the "protected" area for larger multiple butts, large briskets and big loads of ribs, we use a disposable turkey roaster with blunt ends.  As many know we always cook indirect with liquid in the drip pans so this also allows a decent amount of capacity to not burn out in a single cook.  Here are a couple of pics from the showroom here today with said drip pan.







    from SANTA CLARA, CA

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