The BBQ BRETHREN FORUMS. - View Single Post

chuMP · 06-02-2014, 10:33 AM

Yeah, that idea for a cast iron skillet with a handle cut off is pure genious. Drip pan/deflector in one piece. I would do that, but all of my stuff is still in transit from a cross-country move from Kaliforn-i-a to North Carolina. Also, I'd think you would need to elevate the grid a little bit so that the grid (sitting on the rim of the skillet/deflector) doesn't conduct too much heat and overcook the areas where it is touching. Anybody got any input in that?

06-02-2014, 10:33 AM	#3
chuMP Full Fledged Farker Join Date: 05-19-14 Location: Current - Jacksonville,NC; Hometown - Baton Rouge, LA	Yeah, that idea for a cast iron skillet with a handle cut off is pure genious. Drip pan/deflector in one piece. I would do that, but all of my stuff is still in transit from a cross-country move from Kaliforn-i-a to North Carolina. Also, I'd think you would need to elevate the grid a little bit so that the grid (sitting on the rim of the skillet/deflector) doesn't conduct too much heat and overcook the areas where it is touching. Anybody got any input in that? __________________ Weber Summit Platinum D4, Vision Classic Kamado, [COLOR=red]ThermoPop[/COLOR], Maverick ET-733 "Life is hard; it's harder if you're stupid." - John Wayne "Majority rules don't work in mental institutions" - NoFX "You can't spell chump without MP" - some dummy in the backseat of my cruiser...