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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-02-2009, 09:34 AM   #1
mcksr
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Default Drip pan suggestions

I finished my first UDS, and I have decided to install bolts to hold a drip pan for those times when it is needed. My question is: Is there a online source that can supply the size that would work in a UDS, or are there other ideas on a drip pan? Thanks for any help you can provide.
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Old 09-02-2009, 09:39 AM   #2
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I use an old wok
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Old 09-02-2009, 12:07 PM   #3
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Get a 30 gallon drum. Cut the bottom out and use it for the drip pan.
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Old 09-02-2009, 12:10 PM   #4
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Might try cooking on it first. Drip pan really isint needed in a drum :)
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Old 09-02-2009, 12:20 PM   #5
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i thought one of the beauties of the drum was the "flavor" imparted by the drippings hitting the coals. ??? A drip pan would defeat that. ??



BTW. I am NOT a drum user, so this is ONLY a question/assumption, not guidance.
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Old 09-02-2009, 12:56 PM   #6
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i use a large colander. it diffused the heat and allows the drippings to fall through to the fire. i just sit it on top of the fire box and sit the lower rack on the colander.
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Old 09-02-2009, 01:02 PM   #7
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Quote:
Originally Posted by BBQchef33 View Post
BTW. I am NOT a drum user, so this is ONLY a question/assumption, not guidance.
Poobah, we got to get you cooking on a Drum!!!!!
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Old 09-02-2009, 01:04 PM   #8
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JD McGee uses a large terra cotta potting base covered in aluminum foil...
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Old 09-02-2009, 01:54 PM   #9
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When would you need a drip pan?
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Old 09-02-2009, 02:01 PM   #10
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I too modified one of my UDSs to convert to a USM (Ugly Smokey Mountain) when needed. I simply added another 22" rack about 18" up from the bottom. Then I cut the rim off of a 15-quart enameled dish pan. It works like a charm.



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Old 09-02-2009, 04:37 PM   #11
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Blasphemers!!
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Old 09-02-2009, 04:39 PM   #12
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Old 09-02-2009, 09:09 PM   #13
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I don't mind ribs or chicken without a drip pan or difusser, but brisket and butts are a different story. Just not my taste. I also use the 16" terra cotta flower pot base covered with foil.
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Old 09-02-2009, 09:12 PM   #14
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I've never used a drip pan and up until this thread wasn't aware my brisket and butts were bad because of it. I'm going to have to tell my family and friends they were wrong when they raved about the food I've cooked on my UDS.

Even after all these years on the forum I'm still learning something new all the time.
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Old 09-02-2009, 10:12 PM   #15
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Quote:
Originally Posted by capri man View Post
i use a large colander. it diffused the heat and allows the drippings to fall through to the fire. i just sit it on top of the fire box and sit the lower rack on the colander.
I use a "grilling wok" from Menards - about $6.00
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