drip pans.. you have a favorite

tjv · July 2007

I've been researching pizza pans for drip pans and wonder what ya'll think might be the optimium pan depth. I find several styles that range from 3/4, 1, 1.5 or 2 inches deep. I like the idea of a 1 inch deep, straight sided pan but wonder if spillage might be an issue when lifting it out of the egg after a long cook. Two inch pans work great when adding apple juice and such for flavor but I don't do that anymore.

Any thoughts or suggestions on other drip pans. Thanks Tom[p]

mad max beyond eggdome · July 2007

tjv,
when i need a drip pan, i just always make one out of double folded HDAF. ..that way, my pan is always customized to fit whatever meat is sitting over it. . .and fold the walls about 1 - 2 inches high, and it will hold plenty of liquid if i want to put in apple juice or something. . ..

AZRP · July 2007

mad max beyond eggdome,
I do the same, customize for each application. -RP

RRP · July 2007

tjv,
actually I have three that get all of my action. Smallest is 8.5 x 8.5 x 1.5. Then for bigger items such as roasts I use a 9 x 11 x 1.5. Iffin I want full coverage I use a round cake pan 12" diameter. For every use I line with foil to make clean up a snap.

fishlessman · July 2007

tjv,
i use my 13.5 inch diameter paella pan for low and slows, turkey, casseroles etc. i line the inside with foil when used as a drip pan.

stike · July 2007

tjv,
i'm cheep.[p]heavy duty tin foil!

Dimple's Mom · July 2007

tjv,[p]I let it drip into the bbq. If the plate setter is on there, I cover it with foil to keep it clean. (Learned the hard way and it got yucky, but the dogs licked it clean for me, so now I try and keep it that way. Dogs wish I wouldn't.)[p]What's the purpose of a drip pan and why would I use one? Not being sarcastic - I really want to know.[p]Gwen

BigT · July 2007

tjv,[p]I use a 14 x 2 aluminium cake pan, along with either ceramic spacers or a foil snake as a standoff from the platesetter. It has a rolled lip, so it is easy to remove when necessary.[p]I would not hesitate to try a shallower pan.[p]Big T

fishlessman · July 2007

dimplesmom,
catches the drippings under a turkey for the gravey

duckegg · July 2007

stike,
That's what I use, I'm cheep and lazy too.

stike · July 2007

duckegg,
who you callin lazy?[p]heh heh heh

RU Eggsperienced · July 2007

<p />tjv,[p]I wrap a pizza pan in foil and put a 1" deep rectangle aluminum cakepan in that. Pizza pan is roughly the same diameter as the plate setter. The rectangle pan catches most of the grease, the pizza pan gets a little more and the rest becomes aromatic flavoring. [p]I figure that this gets the maximum surface area that can be covered. Big point is everthing is disposable.[p]Look at the picture.[p]Cheers
[ul][li]my simple website[/ul]

tjv · July 2007

<p />mad max beyond eggdome, I've stopped using foil because the bottom seems to hang out, unsupported, somewhere and develops leaks. But your comments paired with what I was doing got the wheels turning. This may just be what I'm looking when smoking ribs or brisket.[p]The oval grid, 13x17.5, I had fabricated to match the length of bbacks racks.. So, just foil the grid then foil a pan to sit on the grid. Now the pan is fully supported to match ribs or a brisket. The foil acts as the drip pan and indirect piece.....no burnt ends. Cool, thanks for the kick in the rear to jump start the brain.

[p][p]

tjv · July 2007

stike, like Max thanks for the kick to jump start me...T

tjv · July 2007

RRP, I'm leaning to 1.5 inch pans. I figure the extra half inch. vs 1 inch, might come in handy one day. Do you know the material thickness of your pans. Typically 14, 16, 18 or 22 gage material. 14 gage is 1.5mm, 18 gage is 1mm. T

tjv · July 2007

dimplesmom, I use the pans to keep things clean and act as the indirect piece. I don't use the platesetter. T

RRP · July 2007

tjv,
guage? No I really don't but all 3 are sturdy older pans which were "hand-me-downs" that wifey said I could have forever!

Judy Mayberry · July 2007

JerryD,
What brand of rib rack is that in the picture, with the rounded ends? Nice and long slots!

Judy Mayberry · July 2007

JerryD,
What brand of rib rack is that in the picture, with the rounded ends? Nice and long slots!

Dimple's Mom · July 2007

fishlessman,
Ah! Now, that makes sense to me.[p]Gwen[p]

Dimple's Mom · July 2007

tjv,[p]I really like the platesetter, except that it's a pain to go from indirect to direct. Very hard to get that heavy hot thing outa there. I'm not sure I think a thin drip pan is a good substitute, tho, unless you have an x large and can spread the lump out a bit. I don't know - I'm not that advanced and experienced. Obviously it's working for you![p]Gwen

RU Eggsperienced · July 2007

Hi Judy Mayberry,[p]You know I am not sure. I have had that for a really long time... I got it at the grill store. For sure it is nice and very easy to clean.[p]Actually the only problem with it is that it really only holds 4 racks. I just bought a new one today that will hold 6. Will send pics on that one too with all 6 racks, hopefully it will work just as well.[p]I did a quick search on the internet and it seeems Weber makes one really similar. There is a really cool one that I would probably buy if I didn't just get one today - I put that link below.
[ul][li]Cool Rib Rack [/ul]

ThinkandDrive · July 2007

You guys may or may not believe this. But I've been using an aluminum paint tray. :laugh:

I find it fits right under my ghetto raised grid and is large enough to cover the whole bottom of my butt V-rack.

Then again, for a ceramic mass, I also use a terracotta flower pot saucer.

Bluegillman · July 2007

tjv,
Wow best idea on the leveling rack! I kinda like the way it is made! Can I ask on what and how the whole thing looks like?

drip pans.. you have a favorite

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