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Drip Pan?

Do you need to put a drip pan (aluminum foil pan) under the cooking grate when cooking certain foods like brisket?  Or do you just let the drippings fall onto the bottom plate (I have a 36 patio)

You can do it either way but the bottom reverse flow plate is designed to allow drippings to funnel down to the drain valve.

I've been using a Aluminum tray/pan (putting brisket or port butts in it) with a raised rack (to keep it out of the greese and allow smoke under it)  in the winter only because i can't hose it down to clean it when is 20F  or lower outside. Keeps the unit clean and truthfully I've noticed absolutely no difference in the final product. It just cost me a buck for the pan. Forum Index -> Techniques
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