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

[Gross]

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. 

[Misguided]

I bought this exact pan for that purpose three weeks ago! Wish I could tell you how it has worked out, but things have been nuts here and I haven’t had a chance to cook anything.

[Buttburner]

I am sure it would work

 

I just use plain old rectangular foil pans. I found some that are shorter than normal. About $2 each

[Misguided]

I wanted to get round foil pans, but couldn’t find the right size.

[Rick_W]

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.

[Gross]

Thanks for the replies.  I ended up getting this one:

 

 

[jtemple]

Nice. I just ordered something similar from ceramic grill store.

[len440]

Should work ok. I saw a post that makes a comment that the name on the bottom makes it hard to clean so use foil.

[nobius]

On 11/14/2020 at 3:34 PM, Gross said:

Thanks for the replies.  I ended up getting this one:

 

 

 

I bought the same pan recently. Hope to try it out later this week.

[Charles Wagon]

if it's the right size and an appropriate material, what can go wrong??