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Showing results for tags 'drip pan'.
Was drinking a beer, racking my brain about what I could use as a spacer under my drip pan to keep liquids from scorching on the deflector. Then drank 2 more and came up with this. Sorry if this simplest hack ever has been posted before!
In my drum smoker, I would just allow the rendered chicken or turkey fat to drip onto the charcoal coals and make smoke. It was, by far, better than those done on my Cookshack Fast Eddy PG500 pellet pit. Yet, every kamado discussion I read advises deflector plate or catch pan use. Has anyone just let the birds drip? How good was the result?
I will be smoking/grilling a turkey on my vision kamado for thanksgiving. This will probably be my 4th Turkey i have done on a kamado overall but its been about 2 years since i did one last. i did a trial run of my Turkey cook with 7 large bone in chicken thighs last night utilizing the same temp as i would use when i do the turkey - 325 with my smoking stone/diffuser in place. I did not use a drip pan above the diffuser but i plan too when i do the turkey. it was very windy last night and 40F in Chicagoland which gave me some sporadic temps but i was able to manage 330F with some close monitoring. I cooked the thighs to 180F internal and took them off. Theyhad a sever acrid aroma . they still tasted ok but that acrid aroma will not do . I attribute this major mistake do to the fact that i had no drip pan and the huge amount of grease sizzling away on my smoke stone penetrated the meat. Or was the wind a major contributing factor? also do you think its possible the olive oil i brushed the skin of my chicken with absorbed this acrid flavor? My vision was clean and the so was the grate and i always make sure i do a burn off after my low temp smokes. i waited until my temp settled into 325 before i put on all the poultry so their wasnt a huge amount of smoke billowing out of the top. i used lump charcoal with two medium sized chunks of pecan. Looking for all your opinions on this so we can all avoid any thanksgiving mishaps. i did notice John did not use a drip pan when he smoked his turkey on the Kamado Joe in this video. if his turkey was fine i am concerned there was some other major factor in my cook that caused my problem.
I built a poor mans's defusser for my Akron Jr today. Total cost = $1.94 plus tax and a few rivits. Bought a cheap cake pan and pizza pan at Walmart. 92 cents each. Made template of cardboard, then cut and folded the pizza pan to fit. Next I rivited the two pans together. I can place a disposable pie pan in the top pan to catch dripping, or use foil.