- Mar 23, 2013
- 11
- 10
I have read pros and cons on installing a drip pan over the fire in a UDS to keep the meat juices/fat from dripping into the fire. I saw one pro that said it prevents flareups. One con said the dripping juices in the fire provides more flavor to the meat. I am leaning towards installing a drip pan above the fire. My thinking is it will help with temp control and keep the meat directly above the fire from burning.
Any experienced comments on this topic?
Any experienced comments on this topic?