Kamado cookers fat drippings

ajstrider · 01-21-2014, 08:50 AM

For all of you guys who use your ceramic kamado cookers as smokers, when you really load them up with pork butts how do you guys deal with all the fat drippings that run off? Pan on top of diffuser plate? Just foil the diffuser and let the fat fall onto it?

Jason TQ · 01-21-2014, 08:55 AM

A couple of sheet of heavy duty foil covering the diffuser work great for me. Very easy cleanup.

Smoothsmoke · 01-21-2014, 11:06 AM

Disposable pan on top of the diffuser. Whatever grease is left on the stone gets burned off via high heat afterwards. Easy peasy.

Bonewagon · 01-21-2014, 11:15 AM

Quote:

Originally Posted by Smoothsmoke

Disposable pan on top of the diffuser. Whatever grease is left on the stone gets burned off via high heat afterwards. Easy peasy.

That's what I do as well.

brother steve · 01-21-2014, 12:03 PM

Pans on top of ceramic plates

fingerlickin' · 01-21-2014, 01:47 PM

I let it drip right on the diffuser. I'm too lazy to foil the plate setter before hand. I use 2 putty knives to scrape off the crap when I set it up for the next cook.

http://www.bbq-brethren.com/forum/sh...d.php?t=141844

ajstrider · 01-21-2014, 01:58 PM

Thanks for the link, pictures with words makes a difference sometimes. Seems like you got a good system going on there.

John Bowen · 01-21-2014, 02:13 PM

I have a Akorn - I learned the hard way to put a pan on the diffuser. I had no issue with one butt (other than a mess on the difuser) but when I did two it almost put my fire out. Clean up now is a breeze.

Dabaras · 01-21-2014, 02:17 PM

Always a pan on the diffuser plate. Also helps keep the temps stable, prevents fires, etc.

Riz58 · 01-21-2014, 03:06 PM

Pan on the diffuser, foil on the diffuser, whatever does not come off that way, flip the diffuser over on the next cook and burn it off that way.

Abelman · 01-21-2014, 03:25 PM

I cook on a lge BGE but the concept is the same obviously. I have used this pan setup on the top grate. The key here, is to chop up your favorite veggies, add some apple juice and let it roll. This is a flat but you get the idea. They are some delicious things after all is said and done.

Or, you can do it this way and put the pan underneath.(this is an old pic off my R2D2). With a ceramic cooker, you Can't put the pan directly on top of the plate setter/diffuser. I use the ceramic feet, that came with my egg, or get some fire bricks and break them in half if need be. That way, you can create indirect heat for the pan and smoke your veggies at the same time.

Drunk Monkey · 01-21-2014, 03:38 PM

I usually foil the diffuser also. The one time I didn't I just happened to be cooking a 22lb rib roast. It was so big some of the drippings fell outside of the fire bowl. I still need to do a good clean. When we cranked up the heat to do a reverse sear I had one mother of a fire going. I agree with others if you are going to do a lot meat use a pan.

jimstocks53 · 01-21-2014, 04:14 PM

Either the meat in the pan on the main grate or a pan underneath on the diffuser. I tried wrapping the diffuser stones with foil and found that the foil on the underside was 'burnt' away. Since I don't think infusing my meat with aluminum fumes is probably a good thing, I don't do that anymore. A foil pan on the diffuser stones becomes black with burnt drippings unless I keep it replenished with liquid in addition to the drippings but that forces me on a long cook to keep opening the kamado (Primo XL) to refill the pan which defeats the purpose of the ceramic cooker. So most of the time my foil pan is on top of the main grates with something in the pan to elevate the meat above the drippings. (like a rib rack, etc....)

Teltum · 01-22-2014, 10:04 AM

Quote:

Originally Posted by fnbish

A couple of sheet of heavy duty foil covering the diffuser work great for me. Very easy cleanup.

Yup.

R2Egg2Q · 01-22-2014, 10:45 AM

I foil my plate setter and put a drip pan on top of some ceramic feet to give the pan an air gap underneath to keep the pan cooler and reduce the issue with burnt drippings.

01-21-2014, 08:50 AM	#1
ajstrider is One Chatty Farker Join Date: 09-02-12 Location: Kentucky	Kamado cookers fat drippings For all of you guys who use your ceramic kamado cookers as smokers, when you really load them up with pork butts how do you guys deal with all the fat drippings that run off? Pan on top of diffuser plate? Just foil the diffuser and let the fat fall onto it? __________________ Weber Summit Charcoal Grill and 22” WSM. Former user of pellet grills and XL BGE

01-21-2014, 08:55 AM	#2
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	A couple of sheet of heavy duty foil covering the diffuser work great for me. Very easy cleanup. __________________ -Jason I didn't choose D-Canoe life..........

01-21-2014, 11:06 AM	#3
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	Disposable pan on top of the diffuser. Whatever grease is left on the stone gets burned off via high heat afterwards. Easy peasy. __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

01-21-2014, 01:47 PM	#6
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	I let it drip right on the diffuser. I'm too lazy to foil the plate setter before hand. I use 2 putty knives to scrape off the crap when I set it up for the next cook. http://www.bbq-brethren.com/forum/sh...d.php?t=141844 __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

01-21-2014, 01:58 PM	#7
ajstrider is One Chatty Farker Join Date: 09-02-12 Location: Kentucky	Thanks for the link, pictures with words makes a difference sometimes. Seems like you got a good system going on there. __________________ Weber Summit Charcoal Grill and 22” WSM. Former user of pellet grills and XL BGE

01-21-2014, 12:03 PM	#5
brother steve Got Wood. Join Date: 05-24-11 Location: lewistown pa.	Pans on top of ceramic plates

01-21-2014, 02:13 PM	#8
John Bowen is Blowin Smoke! Join Date: 01-09-13 Location: Tupelo, MS	I have a Akorn - I learned the hard way to put a pan on the diffuser. I had no issue with one butt (other than a mess on the difuser) but when I did two it almost put my fire out. Clean up now is a breeze.

01-21-2014, 02:17 PM	#9
Dabaras On the road to being a farker Join Date: 08-29-13 Location: McKinney, TX	Always a pan on the diffuser plate. Also helps keep the temps stable, prevents fires, etc. __________________ Backwoods Extended Smoker, Chargriller Kamado aka Akorn, Green Mountain Jim Bowie, Purple Thermapen

01-21-2014, 03:06 PM	#10
Riz58 On the road to being a farker Join Date: 06-26-12 Location: Four Corners Region, New Mexico	Pan on the diffuser, foil on the diffuser, whatever does not come off that way, flip the diffuser over on the next cook and burn it off that way. __________________ Regards, Riz58 Char Broil Akorn, Primo, custom-built, and Masterbuilt Electric Smoker

01-21-2014, 03:25 PM	#11
Abelman Full Fledged Farker Join Date: 08-22-09 Location: Littleton, CO	I cook on a lge BGE but the concept is the same obviously. I have used this pan setup on the top grate. The key here, is to chop up your favorite veggies, add some apple juice and let it roll. This is a flat but you get the idea. They are some delicious things after all is said and done. Or, you can do it this way and put the pan underneath.(this is an old pic off my R2D2). With a ceramic cooker, you Can't put the pan directly on top of the plate setter/diffuser. I use the ceramic feet, that came with my egg, or get some fire bricks and break them in half if need be. That way, you can create indirect heat for the pan and smoke your veggies at the same time. __________________ Pepperhead, Large BGE, Char-Broil Commercial Infra-red

01-21-2014, 03:38 PM	#12
Drunk Monkey is one Smokin' Farker Join Date: 06-28-12 Location: Lantana, TX Name/Nickname : Drunk Monkey	I usually foil the diffuser also. The one time I didn't I just happened to be cooking a 22lb rib roast. It was so big some of the drippings fell outside of the fire bowl. I still need to do a good clean. When we cranked up the heat to do a reverse sear I had one mother of a fire going. I agree with others if you are going to do a lot meat use a pan. __________________ Weber 26 , Q100, Mini UDS, Bayou Classis Stick Burner, Blaze Built in, Fornetto Basso

01-21-2014, 04:14 PM	#13
jimstocks53 Take a breath! Join Date: 02-05-13 Location: Tyler, TX	Either the meat in the pan on the main grate or a pan underneath on the diffuser. I tried wrapping the diffuser stones with foil and found that the foil on the underside was 'burnt' away. Since I don't think infusing my meat with aluminum fumes is probably a good thing, I don't do that anymore. A foil pan on the diffuser stones becomes black with burnt drippings unless I keep it replenished with liquid in addition to the drippings but that forces me on a long cook to keep opening the kamado (Primo XL) to refill the pan which defeats the purpose of the ceramic cooker. So most of the time my foil pan is on top of the main grates with something in the pan to elevate the meat above the drippings. (like a rib rack, etc....)

01-22-2014, 10:45 AM	#15
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	I foil my plate setter and put a drip pan on top of some ceramic feet to give the pan an air gap underneath to keep the pan cooler and reduce the issue with burnt drippings. __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]