drip and water pan in mes 40 - ronp?

jsanders

Fire Starter

Original poster

Nov 24, 2009

73

10

• Jan 15, 2010

• #1

I noticed in a qview that some of you use an aluminum drip pan above the water pan. Is that just for ease fo cleaning? I'm putting on a pastrami in about 30 mins and I'll send pics...probably to beef.

I've also had some problems getting up to temp but it has been really cold (for Alabama) and I am still kicking outsome great q.

I owe ya'll a bunch of qview!

 

ronp

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Apr 27, 2008

5,433

21

• Jan 15, 2010

• #2

I use it strictly to catch the liquid and use it later for reheating.

Good luck.

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Jan 15, 2010

• #3

Thogh I don't own an MES (yet) a lot of times in the smoker I will not only put a pan under the meat to catch the drippings but love to add a pan with some chicken or beef stock into an empty area of the smoker, it picks up all that smoky goodness and adds a GREAT flavor to many dishes.
Imagine, a soup recipe calls for chicken stock, well Hell, why not a smoked chicken stock to kick it up a few notches?

 

sloweredcivic

Smoke Blower

Jan 18, 2010

93

10

• Jan 20, 2010

• #4

Awesome idea smoked chicken and beef stock! Maybe even throw some veggies in the drip pan.

 

smokeguy

Smoking Fanatic

OTBS Member

SMF Premier Member

Sep 23, 2008

605

10

The Pineywoods of East Texas

• Jan 20, 2010

• #5

To catch the juices to use later...but with a pastrami you'll probably find that the juices are pretty salty and that's why I don't do it for those.

Be sure that if you do use a pan that it's not so big that it covers up the whole shelf blocking the smoke and heat.