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Drip Pan

kweitz
kweitz Posts: 305
in EggHead Forum
OK, so I bought a cheap steel pizza pan at dollar general to use as a drip pan on my LBGE. I thought, this is flippin' brilliant! Thing is, it goes almost to the plate setter legs, covering the three open areas around it. Question is, will it impede air flow enough to cause problems?

Charles Town, West-by-God Virginia

Sazco large Casa-Q

Large BGE

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Comments

  • Skiddymarker
    Skiddymarker Posts: 8,528
    If it fits inside the legs, don't think you will have any problem, have been using a 12" pizza pan in my MBGE for five years now. The drip pan is only in when cooking at lower temps, so impeding air flow is not a big deal. 
    Make sure the pan is raised off the setter, foil balls or copper tees or whatever works. You need an air gap between the pan and the setter. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Sardonicus
    Sardonicus Posts: 1,700
    kweitz said:
    OK, so I bought a cheap steel pizza pan at dollar general to use as a drip pan on my LBGE. I thought, this is flippin' brilliant! Thing is, it goes almost to the plate setter legs, covering the three open areas around it. Question is, will it impede air flow enough to cause problems?
    Sounds like it's about 16" diameter - which is what we have.  You won't have any problems with low & slow cooks, but your patience may be tried should you need higher heats.

    We have both 14" and 16" drip pans and switch as needed.


    "Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns

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  • cssmd27
    cssmd27 Posts: 345
    I actually think it's more desirable to have a large pan covering most of those 3 cut outs and more evenly distributing the heat around the edges on low and slow cooks.  You might have to open the vents a bit more if it's really restrictive, but I doubt you'll have any problems otherwise.

    And, I think it's easier to cook with vents a little more open as I've been worried more about a fire extinguishing when the vents are darn near shut down in order to keep temps low.

    And, if you have a pit controller (like the Flame Boss), it will force the necessary air through to maintain the fire, which I prefer for the same reason as my previous paragraph.

    I've been looking at getting a larger stone for my diffuser to do exactly what you're going to be doing.

    I guess you might have some problems trying to do a relatively high heat indirect cook, but I'll bet you'll be just fine there too.
    Dallas (University Park), Texas
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  • vb4677
    vb4677 Posts: 687
    I did the same thing!  What I ended up doing is sacrificing one of my fire bricks and made some blocks that I put on the place setter, then the pizza pan.  It raises it off of the PS, and then opens up those sides for better airflow.  Haven't had a problem since.  It does put it closer to the grid, but still with plenty of airspace.  I suppose you could us 2-3 bricks if you didn't want to break any, or some other thing like some larger copper elbows, or what not.
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    No problem
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Mattman3969
    Mattman3969 Posts: 10,458
    It will work good for your low n slow but your gonna want a smaller one if your running 350 or higher for indirect cooks.  

     I bought a 16" SS one from CGS and I think on higher cooks it pushes too much heat too close to the ceramic at band level.  I couldn't keep my dome adjusted using this pan at higher temp.  Switched to a 14" and troubles be gone.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • chadthedrummer7
    chadthedrummer7 Posts: 3
    So 14" works good for airflow on the L BGE? I don't have my BGE yet, but I wonder if a 15" cheap pizza pan would be the best of both worlds? I live by ceramic grill store, so maybe i will run by there after work one day.
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  • Sardonicus
    Sardonicus Posts: 1,700
    chadthedrummer7 said:
    So 14" works good for airflow on the L BGE? I don't have my BGE yet, but I wonder if a 15" cheap pizza pan would be the best of both worlds? I live by ceramic grill store, so maybe i will run by there after work one day.
    Be careful.  Some pizza pans have little to no lip and may disappoint when heavy-grease items are smoked, ie beef ribs, pork butts, et al


    "Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns

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  • chadthedrummer7
    chadthedrummer7 Posts: 3
    Thank you sir. 
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