Extra drip pans-to use or not to use

jbrad889

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Anyone experiment with using extra foil pains inside your cooker for extra drip protection? Like on the EX6 in the base of the pit (since there is a lot more room than the EX4) or on the main grate while cooking on the top grate?
 

abmet

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I haven’t yet but have been contemplating using them in the future for any large fatty cooks. Will be interested to see what others opinions are.
 

tigermikie

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Somebody at Weber suggested to use pans filled with water sitting on top of the flavorizer bars. Extra moisture might not be a bad thing.
 

FredSC

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I just got off the phone from Weber after I saw the grease fire video posted by Baby Back Manic on youtube. With slow cooks you should use a water pan in the bottom of the grill. They suggested a foil pan, but did not have a recommendation as to size other than make it a larger than the piece of meat you're smoking. I suggested that they send an email to everyone who had purchased a grill with this information ASAP.
 

abmet

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I just got off the phone from Weber after I saw the grease fire video posted by Baby Back Manic on youtube. With slow cooks you should use a water pan in the bottom of the grill. They suggested a foil pan, but did not have a recommendation as to size other than make it a larger than the piece of meat you're smoking. I suggested that they send an email to everyone who had purchased a grill with this information ASAP.
Agreed they need to get in front of this. The manual says “NOTE: When grilling or smoking over a longer period of time, WEBER encourages the use of a water pan inside the cookbox.” That’s pretty vague and I took it as to help keep the meat from drying out. It doesn’t say to put it under the meat to catch drippings.
 

gchristian3

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Agreed they need to get in front of this. The manual says “NOTE: When grilling or smoking over a longer period of time, WEBER encourages the use of a water pan inside the cookbox.” That’s pretty vague and I took it as to help keep the meat from drying out. It doesn’t say to put it under the meat to catch drippings.
I've never had to use a water pan in my Camp Chef to keep it from catching fire!
 

tigermikie

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I always used a water pan on long cooks, whether it be my Performer or charcoal Summit.. Got this from watching Myron Mixon. The professional units he uses in competition have a water tray above the fire. I personally think it makes for a more tender product.
 

eth555

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I used a pan under a 20-hour Berkshire Pork Butt I did this past weekend before all the grease fire hysteria blew up. I just thought it would be easier to clean up and didn't want all the grease/fat going through the unit itself. Everything turned out good.
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Dubs

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I used a pan under a 20-hour Berkshire Pork Butt I did this past weekend before all the grease fire hysteria blew up. I just thought it would be easier to clean up and didn't want all the grease/fat going through the unit itself. Everything turned out good. View attachment 176
Did you have any pellet feeder issues?
 

eth555

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Did you have any pellet feeder issues?
I did not, I did check it every 4 to 5 hours though as I was worried about the pellets; so just moved them around at that time. I am coming from Kettles and WSM so checking things over every so often is not a big deal for me.
 

abmet

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Wonder if they could create two metal panels that are like funnels that go from the grease drain holes up towards the flavorizer bars that would have more of an angle to force the grease into the drains. Maybe would be less likely to clog. Not sure how would impact airflow though.
 

GriLLMaRksRseXy

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View attachment 174
Oven Rack Liner $3.34 for 2
I placed one on the hotter side of the grill to help balance the temperature out.
Makes cleanup a breeze!
Good Idea Sir! This is one of the first things I was going to experiment with once I get a baseline temperature across the entire grate.
Can you post a link to where we can order this particular one?
 

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