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want opinions on this deep dish pizza pan for use as a drip pan


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Hello all... getting things ready for my first cooking experience on a Classic II.  I would like some opinions on this deep dish pizza pan to be used as a drip pan.  The plan is to place this pan slightly above the heat deflectors on the accessory rack.  The heat deflectors are 15" diameter and this pan looks to be a perfect fit.  Just don't know how it might interfere with the function of the oven. 

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I thought I had pictures but can't find them


I use a pan just like that, also on the X-rack.  There is about a 1" gap all around.  I also line the pan with heavy-duty aluminum foil.  The drippings from your meat will burn so cleaning the drip tray will be a mess.  You "could" put a little apple juice or water in the pan, but I don't do that and I'm not sure how that would affect temps.


Works like a charm.  The empty pan doesn't affect the heat/oven operation.


Alternatively, you could just wrap your heat deflectors in foil and throw that foil away after you are done.

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