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Unread 05-12-2013, 07:08 AM   #1
is Blowin Smoke!

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Default offset with tuning plate users

Hey guys

those that have offsets with tuning plates, do you put a drip pan on the plates under your meat or do you just let the meat drip on the plates?

I have been using a large HD foil pan which I line with foil for easy cleanup.

Seems like there would be a big mess in my pit of I did not do it this way

what do you guys do?

Its hard to tell from the pics I see of cooks

Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie

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Unread 05-12-2013, 07:28 AM   #2
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I use the broiler pan from a stove I replaced. Just the right size.
Old Guys Rule!
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Unread 05-12-2013, 07:39 AM   #3
Smokin' D
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Just sold my small offset with plates, 16" x 36" chamber. I always cooked without pans and let drip what may. Some fat and juices would hit the plates and sizzle some would go to the bottom of the cooker and then out the drain. No big messes to clean up.
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Unread 05-12-2013, 11:21 AM   #4
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Back when I had a tuning plate horizontal, I didn't use pans. I'd scrape the heavy and then put the plates on a board and pressure wash them. Knocks off all the crud in seconds. Same as I do with grills in my gasser and cooking grates in my RF horizontal.

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Unread 05-12-2013, 01:01 PM   #5
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I use foiled drip pans under almost everything I cook whether in the offset, Bandera or kettles.
New Braunfels Hondo Offset
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33 year old Char-Broil 450
1996 Blue Weber SS Performer
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Unread 05-12-2013, 02:18 PM   #6
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Use a pan if ya want to catch tha drippin's. Don't use one if ya don't want to catch 'em. It's BBQ don't over think it.
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Unread 05-12-2013, 02:27 PM   #7
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Pressure washer - just every so often.
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