I have done quite a few cooks but not a true BGE vet. I have been using a water pan under my grate and lately it has been causing dripping on my meat. Do you use a water pan or…no?
by Lurkin_aint_ez
6 Comments
Dopeydadd
I use a drip pan, but never any water in the pan.
Tip: raise your drip pan slightly over the plate setter so the drippings don’t burn. You can use aluminum foil rolled into balls to do it, or I got some 1/2” copper-T’s from Home Depot and use those.
Gloomy-Employment-72
I have the aluminum drip trays, but I don’t put water in them. I hadn’t thought about water dripping from the vent. I would have guessed the ceramic is hot enough to cause water vapor to flash to steam, not drip back to the grate.
-SeaBrisket-
Water pans are useful in a dry environment like an offset or kettle. A kamado holds in moisture creating a humid environment that has no need for a water pan. You’re just steaming your meat and making it more difficult to form a good bark. The only time I use one is to make gravy while cooking a turkey, which sacrifices some crispy skin toward the bottom.
Lurkin_aint_ez
I removed the water pan and put a drip pan propped up on some wood chunks. Bark already looking better!
Professional-Web6075
I put apple cider vinegar in my drip pan so I don’t have to open and spray during the cook
KirkM67
Water pan with water because I don’t like the ‘old fashioned flavor’ of burnt grease
6 Comments
I use a drip pan, but never any water in the pan.
Tip: raise your drip pan slightly over the plate setter so the drippings don’t burn. You can use aluminum foil rolled into balls to do it, or I got some 1/2” copper-T’s from Home Depot and use those.
I have the aluminum drip trays, but I don’t put water in them. I hadn’t thought about water dripping from the vent. I would have guessed the ceramic is hot enough to cause water vapor to flash to steam, not drip back to the grate.
Water pans are useful in a dry environment like an offset or kettle. A kamado holds in moisture creating a humid environment that has no need for a water pan. You’re just steaming your meat and making it more difficult to form a good bark. The only time I use one is to make gravy while cooking a turkey, which sacrifices some crispy skin toward the bottom.
I removed the water pan and put a drip pan propped up on some wood chunks. Bark already looking better!
I put apple cider vinegar in my drip pan so I don’t have to open and spray during the cook
Water pan with water because I don’t like the ‘old fashioned flavor’ of burnt grease