Do You Use A Drip Pan?

[scarbelly]

What he said

 

[john3198]

I always used the water pan in my vertical Brinkman, but was water, not something to make sauce out of.

When I did my Prime Rib on the Hasty Bake earlier this week, I used a drip pan with stock, onion, carrot, and celery. Didn't think to de-fat it in the freezer. Didn't really care for the sauce too much - a bit too much smoke. Will try again with some mods and de-fatting.

 

[forluvofsmoke]

I do sometimes, not always, but should most of the time. As you said Ron, no need for a finishing sauce when you've used a drip pan.

I do like to pan/tent/brase larger cuts, and save the liquids for the finish. It makes alot of difference on how much rack space I have available...I load 'em up most of the time, so don't have the extra rack space for drip pans.

I did find out lastnight during a brisket smoke on my Vault that a drip pan can be your enemy if it is a bit too large in size for the grate size...it adds baffling when you likely don't want or need it, and can skew the chamber therm reading. My packer literally covered the grate from end-to-end, so I wanted to catch all the drippings if possible, and used a pan accordingly.

Ooooooooooooops! LOL!

Eric

 

[treegje]

I have never tried it

 

[falconrod]

Since I'm new to Smokin' there hasn't been opportunity to experiment with drip pans except I usually use one while baking meat or BBQin' with indirect heat. One trick you might try is to pour the drippings into a ziplock bag, remove all/most of the air inside and then cut the bottom corner off the bag. The drippings will drain into whatever container/pan you have and leave the fat sticking to the walls of the plastic bag--no more skimming...

 

[k5yac]

Never use a pan. It all just drains out the far end into a drip can that I discard. Is my pit a mess? Sometimes the bottom gets a bit grungy (thanks you ABTs), but I clean my racks before each smoke and if there is a lot of large debris, I just scoop it out and throw it away with the ashes.

My pit gets a thorough washing each spring and a touchup with high temp paint. Any crub from cooking just gets cleaned out between sessions.

 

[herkysprings]

I THINK Bradley instructions suggest not using tinfoil drip pans somewhere (possibly tinfoil at all...). I havent in mine yet, but I dont see why not, other than they may restrict air flow a bit if they are too big.

I think the idea is they are trying to say meat in the tinfoil pan might reducy smokey flavour. I could be wrong. I just put a toaster oven pizza stone in mine, so next smoke with it I might try to fix some smaller maybe 9X9 tinfoil pan on top of the stone or something.

 

[silverwolf636]

Can someone put up the benefits of using a drip pan and how to use one? Sorta like a tutorial.
Thanx
--ray--

 

[chisoxjim]

I ue a drip pan in the GOSM is I am doing a butt, or a whole bird. For the simple reasn of trying to keep the smoker from getting all the juices from these bigger cuts all over it. Saves me on cleanup.

For wings, ribs, etc I dont use a drip pan.