Indirect with the Drip Pan

[EGGARY]

I am cooking a turkey today. It is Spatchcocked and brined. I plan on cooking it indirect at 350 with some Maple chunks. Instead of using the Heat Deflector is there a difference if I use the Drip Pan ? Do they not do the same thing ?

I hope I can get some answers soon as I am cooking this at 10am.

Thanks.

[5698k]

Re: Indirect with the Drip Pan

When I wrapped the lower grill with foil, it acted like a deflector, so I would guess a pan would do the same.

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[Eric Moe]

Re: Indirect with the Drip Pan

Call me crazy, but as the deflector and the drip pan both stack neatly under the lower grill surface, this has been my default setup for low and slow.

Just to keep cleanup easy I also add about two cups of water the drip pan.

At 225 to 235 this works well when your cooking on the upper grill.

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[DennisLinkletter]

Re: Indirect with the Drip Pan

I am cooking a turkey today. It is Spatchcocked and brined. I plan on cooking it indirect at 350 with some Maple chunks. Instead of using the Heat Deflector is there a difference if I use the Drip Pan ? Do they not do the same thing ?

I hope I can get some answers soon as I am cooking this at 10am.

Thanks.

The difference will be the pan heats up and your drippings will burn and create smoke.. which might not be the flavor profile you wanted to add.. That being said there is a post on the forum somewhere about wanting the burning fat from chicken flavor added.. I use only the drip pan when doing a reverse sear..

[EGGARY]

Re: Indirect with the Drip Pan

Call me crazy, but as the deflector and the drip pan both stack neatly under the lower grill surface, this has been my default setup for low and slow.

Just to keep cleanup easy I also add about two cups of water the drip pan.

At 225 to 235 this works well when your cooking on the upper grill.

Sent from my iPad using Tapatalk HD

I cover th Drip Pan with aluminum foil. Makes it easy to clean.