WSM Drip Pan Burn


 
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Paul Whitaker

New member
I tried to cook my brisket hot and fast around 275 - 300 and the drippings in my foil-lined drip pan started smoking and that is not a good taste. I assume I am not the only one who has encountered this. Does anyone have any proven method to overcome this? I assume moving the drip pan to the lower grill will correct the problem but that would cut half the capacity. If I add water to the pan, I have trouble keeping the higher temp. Ideas would be greatly appreciated.
 
I usually foil over the pan, but don't push the foil all the way down to the bottom. In other words, stretch it across the top, but push in the middle a bit to form a depression. This gives you an air gap between the hot part of the pan and the foil. The drippings may still burn, but not as badly.

I think other folks have reported that they take a few sheets of foil and roll them into balls, put them into the pan and then foil over top of them. The end result is basically the same, but this approach uses more foil.

-Chad
 
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