Sale me on which one you use… I have personally never used either one. not my pictures 👊🏻💨💨💨
by KCs_BBQ
13 Comments
diddlinderek
I let the grease drip so the ashes all have a nice chicken flavour.
cuhnewist
If you’re going to use one, foil. Why? Ball it up and throw it away.
RockinSteadyClyde
Both
Hubu32
The pan or the Foil is to direct air flow
Jeep_Boat_BBQ
Maybe I am too OCD but as someone obsessed with gear I like the idea of the “smoke and sizzle” accessory to enable two zone cooking while also catching grease drips for easier cleaning. But foil works and doesn’t cost $70!!!
goodfella_2014
I mean it’s up to you. Ive done both but usually what im in the mood for….
Status-Guide2722
I use em both! Drip pan to direct air flow to the coal side and covered in foil with a foil pan for effortless cleanup… especially after a few beers 😂
STRYED0R
Foil…It also directs the airflow towards the coals.
I only use those pans to put some water in. Not sure if it’s really helpful since most of my cooks want things dry.
Still a novice!
Tacos_are_my_friend
Foil
dahuckinator
Ok so I have a drip cast iron pan from SNS. I have hardly ever used it. It was pretty terrible to clean and I won’t use it for catching grease again I’ll only use it to cook on. Lesson learned. If I’m going to smoke a pork butt or something I put a pan under it to catch grease to keep it clean. If I’m just doing burgers or some chicken thighs, I don’t use anything.
WhileTrueTrueIsTrue
Neither. I didn’t really know this was a thing. I’ve never put anything down on the cool side of my Weber going on like 9 years now.
LetsGetMeshy
For extended smoking of meats, I only bother with a foil pan with hot water in it (no foil surrounding it as pictured).
For grilling, I don’t bother with anything to catch drips. Stuff mostly renders over the hot side, and any drippings get burned off in future cooks or cleaned out when the grill needs a clean.
I_Want_A_Ribeye
I use disposable cookie sheets. They fit nearly perfectly in the indirect side next to the slow n sear. You just need to bend up the corners a little bit. Works great, then chuck it if needed.
13 Comments
I let the grease drip so the ashes all have a nice chicken flavour.
If you’re going to use one, foil. Why? Ball it up and throw it away.
Both
The pan or the Foil is to direct air flow
Maybe I am too OCD but as someone obsessed with gear I like the idea of the “smoke and sizzle” accessory to enable two zone cooking while also catching grease drips for easier cleaning. But foil works and doesn’t cost $70!!!
I mean it’s up to you. Ive done both but usually what im in the mood for….
I use em both! Drip pan to direct air flow to the coal side and covered in foil with a foil pan for effortless cleanup… especially after a few beers 😂
Foil…It also directs the airflow towards the coals.
I only use those pans to put some water in. Not sure if it’s really helpful since most of my cooks want things dry.
Still a novice!
Foil
Ok so I have a drip cast iron pan from SNS. I have hardly ever used it. It was pretty terrible to clean and I won’t use it for catching grease again I’ll only use it to cook on. Lesson learned. If I’m going to smoke a pork butt or something I put a pan under it to catch grease to keep it clean. If I’m just doing burgers or some chicken thighs, I don’t use anything.
Neither. I didn’t really know this was a thing. I’ve never put anything down on the cool side of my Weber going on like 9 years now.
For extended smoking of meats, I only bother with a foil pan with hot water in it (no foil surrounding it as pictured).
For grilling, I don’t bother with anything to catch drips. Stuff mostly renders over the hot side, and any drippings get burned off in future cooks or cleaned out when the grill needs a clean.
I use disposable cookie sheets. They fit nearly perfectly in the indirect side next to the slow n sear. You just need to bend up the corners a little bit. Works great, then chuck it if needed.