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Wings with platesetter, do I need a drop pan?

Unknown
Unknown
edited November -0001 in EggHead Forum
Hi ,
I am new to egg cooking and tried wings ysterday. I noticed I had slot of fat fire falire ups so next time I'm planning on using my plate setter. Do I need a drop pan placed on top of the plate setter?

Thanks
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Comments

  • stike
    stike Posts: 15,597
    drip pan or just a sheet or two of foil crimped up at the edges...

    for wings, though, i'd go direct (no platesetter), and raise them up on a grid.

    remember, any time the platesetter is in there, you are essentially baking (or roasting).
    ed egli avea del cul fatto trombetta -Dante
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  • RRP
    RRP Posts: 26,455
    Foil on the setter works well too making clean up easy.
    Re-gasketing the USA one yard at a time 
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  • JPF
    JPF Posts: 592
    I would recomend a drip pan anytime that you use the plate setter. Even if you just make something to catch the drips out of tin foil for easy cleanup.
    I usually do my wings direct at 350f on a raised grid setup.

    052308034.jpg

    Hope that helps some. Jon
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  • Fidel
    Fidel Posts: 10,172
    Either use a pan or cover the plate setter with foil. I usually just make a foil boat when cooking wings since there isn't a large volume of renderings. It is also easy to dispose of. I use the pizza stone for a template.

    Chicken grease burns pretty easily.
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  • Neil Gunn
    Neil Gunn Posts: 93
    Haven't done wings yet, but they are on the short list. I'm a little confused, however, regarding direct and indirect. I understand that if you use the plate setter that you are cooking indirect and essentially baking. When you use a drip pan and a raised grid, are you cooking direct or indirect. It seems that the drip pan would act like the plate setter as far as deflecting the heat.
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  • Austin Smoker
    Austin Smoker Posts: 1,467
    I'm with Stike - done a LOT of wings in my year of eggin and raised direct at 350 is my favorite. Here is a recent post showing the results:

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=550247&catid=1

    Good luck!!

    stike wrote:
    drip pan or just a sheet or two of foil crimped up at the edges...

    for wings, though, i'd go direct (no platesetter), and raise them up on a grid.

    remember, any time the platesetter is in there, you are essentially baking (or roasting).
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  • JPF
    JPF Posts: 592
    Yes in my opinion that would be considered indirect. When I cook with my raised grid setup I do not use a drip pan. I have used a pie plate with a verticle chicken holder setting on the grate and I considered it indirect cooking. Try some wings soon! They are really a quick and great cook. Jon
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  • stike
    stike Posts: 15,597
    well, if i did wings raised it would be without a pan, so direct, just at a greater distance than right on the grid
    ed egli avea del cul fatto trombetta -Dante
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