Dry or wet drip pan?

[rwhapham]

Coming from a WSM where I always kept the water pan at least 1/2 full, I'm wondering now how that translates to the SF. I'll admit that, for the most part, when I've done long cooks (port butts, briskets), I've used drip pans and have stayed with my habit of having some kind of liquid in them. But I've never thought to question if that is necessary. So, when y'all use drip pans, are they dry or wet?

 

[MrPhilGrillTX]

I'm also curious if you reuse them.

 

[Goneincognito]

I always use a drip pan but adding a liquid will depend on if I want extra moisture or not.
I use my WSM the exact same way. I will only add water when the cook calls for it.

 

[abmet]

I generally only use for longer fattier cooks to make cleanup easier. Only dry so far for me.

 

[rwhapham]

I'm also curious if you reuse them.

I'll reuse them if they're not utterly caked with caramelized grease. But they're cheap and disposable for a reason, so most of the time they get tossed.

 

[AHoneyman]

I'm also curious if you reuse them.

Many times I am wrapping and going to the oven with the drip pan. It has no smoke, a little grease on the inside, and I use them multiple times before they are done. They can then be used after being a catch pan; they can be a water pan and get smokey. Then they are moving toward the trash can. My bbq bill is big enough without single use pans.

 

[bbqking]

So I had to cast a vote, but Ive used them both ways. If I’m on my kettle. I always add water to the pan. On the SF I’ve used it dry. So either way works for me. I have added beef broth once when doing a brisket, in the SF.

 

[Dassman5]

For me it depends on the food and where I am smoking/cooking. I do most of my smoking on the ex4 with meat in the upper shelf as I am tall, and prefer to keep the lower shelf open. In that case, use an inch of water in a half-size steam tray on the lower shelf fir briskets and butts ( as with my WSM, but run the pan without water for all others.

if I am using the lower shelf for side dishes, other meats, etc. while smoking the main course on the upper shelf, I will place the drip pan directly on the flavorizer bars with 1” or so of water.

in either case, I almost always use a drip pan, wet or dry, as it makes cleanup faster. Plus, as a “ lazy old-time smoker” I seldom clean my unit other than checking the fire box and grease channel at the start of each session.

 

[rwhapham]

So I had to cast a vote, but Ive used them both ways. If I’m on my kettle. I always add water to the pan. On the SF I’ve used it dry. So either way works for me. I have added beef broth once when doing a brisket, in the SF.

Guess I really need to have an option for "both".