Do You Use A Drip Pan?

[ronp]

I use one for just about everything.

I am not talking about the water pan.

I use those throw away ones from Sams, 30 for about 8 dollars.

Right below the meat place your pan, I use 3 cups of either beef stock, or chicken stock with some thinly sliced onions. When the smoke is done I pour the juice into a bowl or jar and put into the freezer and while the meat is resting the fat comes to the top. Skim off the fat and discard. If I am pulling the meat I then pour the juice over the meat and mix it in.

Absoultly delicous. For chicken you can use it for gravy or soup.

I never use any finishing sauce with this method, it's that good.

Ahh, liquid gold.

 

[meateater]

I will be tomorrow. I used a catch pan before, changing my ways! :)

 

[rivet]

Never. My modded SnP precludes that.

 

[beer-b-q]

I do in the smokers that it will fit into, I was told by Bradley not to do so in my Bradley because that could be part of my problems with it....

 

[oneshot]

Hey Paul, I'm curious what problems you're having with your Bradley???
What did Bradley say about a drip pan causing your problem????

 

[ellymae]

Sometimes I do, sometimes I don't, but when I do I also use the disposable steam table pans.

 

[eaglewing]

RON, how do you keep it from evaporating or just boiling away?

 

[chisoxjim]

sometimes, when doing butts, or whole chickens I use one to catch the juice, and keep the smoker clean.

 

[oneshot]

I just tried it the first time with my Chuckies like Ron suggested and they were the best Chuckies I've ever had!!!!!
I also added the juices to the pulled chuckies and the results were fantastic!!!!!

 

[stonebriar]

Thanks for the idea Ron!

 

[ddave]

I don't use one as you describe it. Sometimes when I foil a brisket, I will put it in a pan.

Sometimes I use a water pan on the SnP.

It doesn't have to.

I don't use one in the drum.

Dave

 

[ronp]

Well it is usually on the second shelf here and doesn't boil away. My water pan right above the element does though.

 

[blue]

Always!!! Gotta keep my smoker clean.

 

[gnubee]

I make the gravy for my mashed potatoes out of the chicken, pork or beef drippings. If I am making Dutch's beans they become my drip pan under beef or pork and add greatly to the flavour of the beans.

If I'm not making gravy, I use it to make an awesome hunter sauce with just a hint of cranberry, cumin, rosemary, and a smidge of juniper berry. Mmmm good on Veal Cutlets.

 

[coyote-1]

My drip pan is also my baffle. It's a full-size pro baking sheet, and it fits very well in the CGSP. I have it up on 4 bricks, which sit on the large charcoal pan/rack.

If the smoker's very full I will bump it right up against the firebox opening to prevent burning the closest pieces of meat. Otherwise I'll leave a 1" gap, to allow as much heat as possible to pass from the firebox into the smoke chamber - this allows the unit to use MUCH less fuel.

Sometimes I fill that pan with water to help moisten the meat. But that keeps smoker temps just above 212; if I want higher temps I have to do without the water. And indeed, I always use the resulting drippings if at all possible! Don't want that delicious stuff to go to waste.

 

[cxb]

I have a ECB, would you still use a drip pan or does the water pan serve as the drip pan.

BTW Just found this site last week and am in love with it. I had the smoker for a couple of years and did a lot of stuff wrong.

 

[oxfordnative]

I also use the aluminum pans from sams, I went to the hotel resturant supply and bought the racks that fit them, they use them in buffet lines with fried food, The racks are for 1/2 buffet trays. I put my meat on the racks. Works perfect. leaves no mess and dosent take up a extra rack.

 

[nwdave]

Now I do, after seeing it mentioned in one of the technique threads. Even got better usage ideas from this thread.

Now, if I could just remember all the good ideas.

 

[fatback joe]

I went with never, but really "rarely" would be more accurate for me.

 

[fire it up]

Would have voted for sometimes but not "sometimes I forget" because I only do with certain meats that I plan on adding a broth or sauce with.
Otherwise it can drip away into the grease can and I don't care. Long as the smoker is set right all that will just drain out the far side.