If you like to do low&slow cooking but prevent moisture or grease from dripping onto your deflector and/or coals, use a drip pan. Dripping grease can cause unpleasant odors, smoke and also stinging flames. You want to avoid that as much as possible during your preparation. In addition, you also keep your deflector plate clean by using a drip pan. A drip pan can also be used to immediately make your gravy while preparing a dish. Then add the ingredients for the gravy to the drip pan in advance, and then collect the liquid from the meat. This will give you an even more delicious taste!
Different types of drip pans
Our drip pans come in different shapes and sizes. The main difference here is in the diameter, the height of the rim and the shape. Make sure your drip pan fits the right size kamado. This should be about exactly the size of your deflector plate (although with larger kamados, this can obviously be a smaller pan, as long as it can catch all the fat from your meat). In addition, the pans with lower rims are mainly for collecting smaller amounts of fat and liquid. In a drip pan with a higher rim, you can also make your gravy right away. Furthermore, we also offer half-moon drip pans that can be used in conjunction with a divide & conquer.
Keeping your drip pan clean
The drip pans can simply be washed or placed in the dishwasher after use. To make it even easier on yourself, it is recommended to stretch some aluminum foil in the drippan or fill it a little with water. This way, grease won’t crust directly against your drip pan. In addition, it is also important not to use a drip pan at temperatures above 215 degrees. They are intended for low&slow preparations.