Karolina Komodo Posted June 12, 2023 Report Posted June 12, 2023 I use the drip pan as a heat deflector but have noticed on some cooks I end up with hot spots towards the edges, especially with meats that cover the entire heating surface such as ribs. I assume that this is due to the spaces between the drip pan and cooker walls. Does anyone else have this issue and found a solution? Foil overhanging edges of drip pan? Thanks!
tony b Posted June 13, 2023 Report Posted June 13, 2023 I don't use the drip pan normally for indirect cooks. Just Aluminum foil on the lower grate, unless it's a big fatty hunk of meat that I expect to shed lots of fat during cooking. Then I might use the drip pan or a cheapo Aluminum one (makes cleanup easier.)
Poochie Posted June 25, 2023 Report Posted June 25, 2023 You could put some foil down first that'll cover the size of the meat you're cooking, then set the drip pan on top of the foil. The foil underneath would "plug" any space around the meat. But like tony said, I'd only use the drip pan for Boston Butts or Briskets.
