Going to actually smoke something

Yakfishingfool · 09-27-2012, 07:53 AM

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

Panthers65 · 09-27-2012, 08:02 AM

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.

tortaboy · 09-27-2012, 08:03 AM

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.

Gnaws on Pigs · 09-27-2012, 08:07 AM

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.

Yakfishingfool · 09-27-2012, 08:21 AM

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

thaifighter06 · 09-27-2012, 08:58 AM

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!

SmokeFan · 09-27-2012, 09:07 AM

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.

Yakfishingfool · 09-27-2012, 11:20 AM

Quote:

Originally Posted by thaifighter06

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

Foxfire · 09-27-2012, 11:32 AM

Water does help stabilize temps (not that ceramic cookers need much of that) but also puts some moisture into the pit.

deguerre · 09-27-2012, 11:38 AM

Quote:

Originally Posted by tortaboy

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

Only if Sacco stops by...

fingerlickin' · 09-27-2012, 12:25 PM

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.

aquablue22 · 09-27-2012, 12:43 PM

Yep I'm with fingerlickin, no foil or pan for me just nakid, scraps right off. Cheaper that way.

tortaboy · 09-27-2012, 07:53 PM

Quote:

Originally Posted by fingerlickin'

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.

09-27-2012, 07:53 AM	#1
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York Downloads: 0 Uploads: 0	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 __________________ Oh It'z BBQ! 6 Kayaks(tarpon 160i, 2 tarpon 120's, a hobie outback, hobie tandem, and a Kaskazi Dorado) 1 Weber Gold Series Grill 1 Spicewine Large on a trailer 1 WSM 1 Smokey Joe Platinum 1 XL Big Green Egg KCBS Certified Judge #9079

09-27-2012, 08:07 AM	#4
Gnaws on Pigs is one Smokin' Farker Join Date: 05-22-10 Location: Smoky Mountains, NC Downloads: 0 Uploads: 0	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. __________________ ...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed GRAY Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four Zeros in one throwdown, baby!

09-27-2012, 08:21 AM	#5
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York Downloads: 0 Uploads: 0	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 __________________ Oh It'z BBQ! 6 Kayaks(tarpon 160i, 2 tarpon 120's, a hobie outback, hobie tandem, and a Kaskazi Dorado) 1 Weber Gold Series Grill 1 Spicewine Large on a trailer 1 WSM 1 Smokey Joe Platinum 1 XL Big Green Egg KCBS Certified Judge #9079

09-27-2012, 08:58 AM	#6
thaifighter06 On the road to being a farker Join Date: 06-04-12 Location: Wheaton, IL Downloads: 0 Uploads: 0	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! __________________ BGE XL; Masterbuilt Electric; Weber Genesis E-330; iGrill; MEGA Fast Orange Thermapen

09-27-2012, 12:25 PM	#11
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	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. __________________ Jason "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". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

09-27-2012, 08:02 AM	#2
Panthers65 is one Smokin' Farker Join Date: 07-13-09 Location: Lilburn, GA Downloads: 0 Uploads: 0	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.

09-27-2012, 08:03 AM	#3
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca. Downloads: 0 Uploads: 0	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.

09-27-2012, 09:07 AM	#7
SmokeFan Full Fledged Farker Join Date: 02-13-12 Location: Fort Worth, TX Downloads: 1 Uploads: 0	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.

09-27-2012, 11:32 AM	#9
Foxfire Full Fledged Farker Join Date: 08-28-12 Location: San Jose, CA Downloads: 0 Uploads: 0	Water does help stabilize temps (not that ceramic cookers need much of that) but also puts some moisture into the pit.

09-27-2012, 12:43 PM	#12
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida Downloads: 0 Uploads: 0	Yep I'm with fingerlickin, no foil or pan for me just nakid, scraps right off. Cheaper that way. __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle Magma Newport - Gasser (on the Boat) 1 - Terracotta PIG 1 Masterbuilt Modified Smokehouse [COLOR=Green]2 - Super FAST, Super ACCURATE Green Thermapen[/COLOR]1 splashproof)