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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-27-2012, 07:53 AM   #1
Yakfishingfool
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Default Going to actually smoke something

in my XL BGE. Usually just grilling in it.

My plan is to turn the plate setter upside down but the question is do I put a drip pan of some kind there or cover the plate setter with foil or just let the juices drip on the plate setter. Anyone? Comments? Dropping a 22 pounds brisket and a 13 pound pound brisket in the BGE
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Unread 09-27-2012, 08:02 AM   #2
Panthers65
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I would at least put some foil on it, a drip pan full of water would help too. Plenty of people do it both ways.
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Unread 09-27-2012, 08:03 AM   #3
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Just a choice....

Unfortunately, it can get very messy if you smoke nekid.

I usually use a couple of foil pans to catch the drippings. Looks like motor oil coming off a bunch of pork butts.
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Unread 09-27-2012, 08:07 AM   #4
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I don't have a BGE, but my Akorn is pretty much the same set-up for smoking, I would imagine. I just use a diffuser between the fire and the grate (usually a 13" pizza pan or pizza stone, and put a drip pan on the diffuser. IMO, the kamados are at their best for smoking, that's what I love mine for. I can hot grill on anything, but I love the control over temp that the kamado has for hours on end. I can get mine tuned in, and pretty much leave it alone for 8-10 hours.
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Unread 09-27-2012, 08:21 AM   #5
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Thanks guys, I can get my WSM's to lock for 14-18 hours on a load of fuel without issue. But when I want 700 degree pizza oven - the big green egg is called for. I recently did moinks and ABT's on the big green egg and did a two hour smoke -it held 250 without a whimper. So an overnight should be no problem. S
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Unread 09-27-2012, 08:58 AM   #6
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Duder, definitely put a few (or one big one) pan 1/2-2/3 filled with water. When you check on it, you definitely be able to see steam coming off the pan as the water evaporates. I have smoked a bunch on the BGE XL and it's been marvelous. Good luck!
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Unread 09-27-2012, 09:07 AM   #7
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I don't use the platesetter that much since I got the woo2 rig from ceramicgrillstore.com, but I do/did wrap it in foil. I didn't the first couple of cooks, and it kinda makes it a mess. Some people may not mind. I prefer to wrap it, and toss the foil when done.

I also use foil pans under the cooking grid, resting on top of the platesetter. The big cuts can render ALOT of fat drippings. I'd rather capture that in a pan than have it all over the the bottom of the BGE.

I've tried not putting water in them, but for me, I get better results putting an inch or 2 of water in the foil pans to get things started. I seldom add any after that.

Foil pans in the grocery store are $$$. But you can buy 15 full size, or 30 half size at Costco for about $9.

Make sure you get that charcoal grate nice and clean, all the old ash removed from below and behind the fire rings, etc, before doing the all nighter. I got lazy a couple of times. Both times awakened by the alarm as the fire had gone out. The ceramic will hold heat in for a while, so it's possible for the fire to snuff out quite a bit of time before the alarm goes off. YMMV.
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Unread 09-27-2012, 11:20 AM   #8
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Quote:
Originally Posted by thaifighter06 View Post
Duder, definitely put a few (or one big one) pan 1/2-2/3 filled with water. When you check on it, you definitely be able to see steam coming off the pan as the water evaporates. I have smoked a bunch on the BGE XL and it's been marvelous. Good luck!
whats the water for? Was going add just a little bit to catch the grease. S
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Unread 09-27-2012, 11:32 AM   #9
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Water does help stabilize temps (not that ceramic cookers need much of that) but also puts some moisture into the pit.
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Unread 09-27-2012, 11:38 AM   #10
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Quote:
Originally Posted by tortaboy View Post
Unfortunately, it can get very messy if you smoke nekid.
Only if Sacco stops by...
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Unread 09-27-2012, 12:25 PM   #11
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I'm a no foil guy, no water pan either. If you cook at 270* or below and have a lot of meat in there, I don't think you need it. I use a couple putty knives to clean my plate setter before the next cook. I might be lazy, but I can see my hands getting dirtier messing with foil, not to mention the plate setter for an XL isn't the lightest thing to throw around. I say season up the plate setter, but to each his own, there's no right way.

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Unread 09-27-2012, 12:43 PM   #12
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Yep I'm with fingerlickin, no foil or pan for me just nakid, scraps right off. Cheaper that way.
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Unread 09-27-2012, 07:53 PM   #13
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Quote:
Originally Posted by fingerlickin' View Post
I'm a no foil guy, no water pan either. If you cook at 270* or below and have a lot of meat in there, I don't think you need it. I use a couple putty knives to clean my plate setter before the next cook. I might be lazy, but I can see my hands getting dirtier messing with foil, not to mention the plate setter for an XL isn't the lightest thing to throw around. I say season up the plate setter, but to each his own, there's no right way.

Mmmmm...Chefs snacks.
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