drip pan question


 
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Corey Elks

Corey Elks

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in the kettle when cooking indirect, ive always used a drip pan for things like ribs chicken and butt. When you guys cook things like pork chops, fish and steaks ( quick sear, then few minutes indirect ) do you still use a drip pan? Not sure what kinda mess steaks, chops, fish etc. would leave behind without a drip pan. thanks. Did i mention i love my kettles!!
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I do sometimes Corey. It doesn't hurt to lay something down to cut down on the cleanup especially with things like orange schiracha and other marinades and sauces.
 
I don't... those quick grill sessions like that just don't leave enough of a mess for me to bother with foil, and or a drip pan, And it gives me a good excuse to do an easy, cursory cleaning on the bowl before the next usage to keep it from getting out of hand
 
Corey, i just use the cheap foil from the dollar stores when smoking in the kettle, that is the best use for that cheap foil. Cheap and effective for the task at hand.
 
Originally posted by Corey S:
I don't... those quick grill sessions like that just don't leave enough of a mess for me to bother with foil, and or a drip pan, And it gives me a good excuse to do an easy, cursory cleaning on the bowl before the next usage to keep it from getting out of hand
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Corey,
Just to clarify, Even though as I stated above, I dont always take the time to foil, I do have to agree with both Noe, and Chuck_B's sentiments regarding foiling. On any indirect type of cooks, placing foil over the part of the charcoal grate that does not have charcoal on it, takes little time, and $ investment in foil, and greatly eases clean up duties.
I did make the mistake ONCE !, of making Sriracha Chicken Wings, in my old three wheeler, and I forgot to foil the Charcoal grate. That is a mistake I will NOT make again!
I now always foil for that cook, and I always foil my cool zone when I do the Roadside Chicken recipe, I prefer to go indirect for most of that cook, I crisp and blacken the skin direct, and baste over the cool zone foil, or that would make a heavy mess in my bowl...
 
are you guys just foiling the charcoal grate or foiling the bottom of the bowl to when making things like siracha sauce. Seems like foiling bowl would be a pain it the @$$ cutting around vents and all. Or do you not worry about drippings that fall between the charcoal grate side and bowl?
 
Corey,

I foil just the part of the charcoal grate that does not have charcoal on it.

Yes, foiling the kettle bowl would be a PITA, I have never considered doing that.

I generally use heavy duty foil, just because I have it, 18" wide (I got a 500' roll of the stuff at Sams Club) I carefully place it on the C-Coal grate, and I let it overlap the edges of the grate, so I can kind of form a flimsy pan of foil, the shape of the grate and slightly rolling up the sides of the adjacent bowl areas, done carefully, very little if any run off of juices or marinades occur. After the cook, I just carefully remove the messy foil, and toss it!

This also helps direct nearly all of the incoming air directly to the area below my fire, instead of some of the air just drifting up through the open parts of the grate.
So I believe this foil arrangement also aids in getting a more consistant air flow to where I want it (my fire), and I can control my temps a little better this way.
 
I never place a pan on the grate when I am cooking direct. However, for indirect, which I do most of the time, I use foi baking pans for the dollar store.
 
I don't bother foiling for direct cooks that also involve a quick indirect. If i do indirect first, I just spread the coals out for the direct portion and everything will burn clean. It it's direct first, I spread the coals out after cooking is complete and allow them to burn any residue clean as well.
 
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