meat drippin' catcher on the WSM


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
hi,
i'm smokin' about 19 pounds of butt tomorrow for an Easter pulled pork "bucket"
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i use the water bowl empty with the exception of a foiled terra cotta planter saucer (ftcps) inside then foil the entire bowl including the top.
on the top, i usually create another bowl with the foil by concaving the foil. this was done to collect meat drippings.
however, most recently, i have experienced "foil failure" and my meat drippings were dripping into the ftcps, rendering it useless or undesirable.
so, tonight, in anticipation of tomorrows butt kickin', i have devise a plan to catch ALL the butt drippings without a leaky diaper.
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i've taken a aluminum foil pan and placed it inside ON top of the ftcps THEN foiled the water bowl allowing the extra foil to extend into the foil pan.
the pan shouldn't puncture as easily as heavy duty foil wrap...
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think it'll work?? i'm sure others have tried this or perhaps STILL do it...

it's gotta work! i'll letcha know later...
 
You've read my mind Jim. I was thinking that this is one problem I've never really dealt with. I usually smoke on the top grate and place an aluminum pan on the lower one to catch most of the drippings; however I'm planning on doing two briskets next weekend... Thanks for the recommendation. I'm sure it'll work.
Kick those butts!
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Jim,I've done this before. Just without the extra foil. Works like a charm! Ya know,someone should patent it!
 
It'll work.

I can't say that I am fond of the drippings. In unsmoked cooks, oven-cooked or cooker-cooked, maybe. But not from smoked cooks. YMMV.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I can't say that I am fond of the drippings </div></BLOCKQUOTE>Kevin, I use the drippings primarily for barbecue sauce, i.e. Steve's No. 5 and have added it to chili.
Why do you not use d's from smoked cooks?
 
Because I find them inferior to the juices that collect during resting. Drippings are primarily fatty. I'm not averse to fat, but I don't think the fat from drippings adds anything I'm looking for. Drippings are easily oversmoked and can tend toward bitter as a result, though this does not always happen.

Juices collected during the rest are meaty, redolent of smoke and rub, and do not carry the off flavors drippings can develop. That's why I use them instead - to add to sauces, sides, or to build a sauce from them.
 
This might be dumb but I'd think being that close to the heat source that the majority of the drippings would simply dry up because it's just dripping it's not constant enough to materialize.
 
It depends on the temps and whether there is an air space between whatever is holding the drippings and the heat. At low cooktemps and with an air space one can capture more. The water element of the drippings will always be evaporating - but more will be dripping in during the course of the cook. The fat will pool.

If the temps are high evaporation is quicker.

If there is no air space, especially if the temps are higher, scorching can occur. At high enough temps the collected fat can ignite.
 
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