Kamado setup

[BurntBits]

When I cook a pork butt in the WSM, a lot of fat drips into the water pan. How do you set up your Kamado's for a long slow cook? Do you place a tray on top of your heat deflector or just let it drip?
John

[Gumb]

Yep, an empty foil tray on the deflector is all I do. We don't have the water pan issues because a kamado doesn't need a water pan, it hold the moisture naturally. Dripping fat on the deflector gives off a smoke I don't like.

[Nath]

Hi John,
In my kamado, of doing low and slow I usually cover my deflector in foil to save it from too much dripping directly onto the stone.
Only for the ease of cleaning.
Otherwise if you have drippings on it just turn it so the dirty side faces the charcoal and it will burn it all off. Only downside to this can be a bit smokey at times.


Sent from my iPhone using Tapatalk

[BurntBits]

Thanks for that. So the heat off the deflector isnt enough to act like an element and burn the fat in the catching pan.
John

[Gumb]

You do end up with some burnt fat in the tray but it doesn't smoke like it does when it hits the hot deflector

[urbangriller]

You can always put no-name kitty litter in the tray to absorb the drippings....no smoke that way!

Chris

[sosman]

I like catching the drips for gravy or other purposes. Metal tray directly on pizza stone gets too hot and burns drips. I use a ceramic tray and a sheet or two of aluminium flashing between it and the stone/deflector.

If you can keep the heat low enough not to burn the drips you can roast vegies too:

[Green Nigel]

You can also put a few rolled-up balls of tinfoil under the tray to raise it up slightly so that it's not in direct contact with the heat deflector.

Green Nigel

[urbangriller]

You can also put a few rolled-up balls of tinfoil under the tray to raise it up slightly so that it's not in direct contact with the heat deflector.

Green Nigel

Or a cake cooling rack.

Any gap between the tray and deflector helps.

Chris

[Gumb]

Hmmmm....ok, so the trivet from the weber q sounds perfect. Learning something new every day here

[Card Shark]

Looks like we all do a similar thing. I used a cheap foil container over a few small flat stones. Don't like to burn and waste them drippings! CS

[BurntBits]

Is that a BGE CS?
John

[Card Shark]

Yes sir, XL.

[BurntBits]

Very nice!
J

[skuzy]

i do something very similar to the picture posted by Card Shark

but the problem is at the end of the cook.. its all burnt/dried out ..

whats the trick here?