Drip Pans

When it comes to accessories, pans are one item we’ve played with a bunch.   Here are some things we’ve learned about pans, probably more than you want to know!   

Round pans are a great match for a round cooker.   They come in varying sizes, thicknesses and materials and can be used to (1) catch drippings and/or (2) act as the indirect piece.  

On thickness, pans typically range from 24-gage to 14-gage.   The lower the gage number, the thicker the material.   For example, 18-gage material is 1-millimeter thick.   14-gage is 50% thicker at 1.5-millimeters.   We like heavy pans (14-16 gage), greater wear and tear for the value.   

On materials, there is variety.   Cast iron is heavy but it requires seasoning and added care.   Stainless (18-8 or 304 grades) is good, but it can be expensive and difficult to find.   Aluminum is readily available and light weight, which makes it the practical choice.   Plus, aluminum won’t rust.

One note on aluminum, it melts around 1000 degrees and lump burns slightly hotter than 1200 degrees, so care must be taken not to melt the pan.   Simply do not use aluminum pans directly over the lump (on the Spider) while doing a high temperature cook.   You can melt the pan.

There are several coatings, mostly nonstick, available today.   Some have questionable uses in high heat situations.   So, our philosophy is simple:  Except porcelain products, we don’t use coated pans in the ceramic cooker.  It’s the easiest way to avoid confusion and uncertainty.   We stay clear of Pyrex brand products too.   We read the Do’s and Do not’s on Pyrex’s site and concluded it’s not for us.   Some pans use tin or tin-on-steel.   We don’t use tin as it requires seasoning and added care.   There is aluminized steel, steel with a very thin coating of aluminum for protection.   We have no experience with aluminized steel cookware, so we can’t comment.   As a side bar to non stick surfaces, here are links to Dupont (Teflon) and Pyrex’s products pages:

http://www.teflon.com/Teflon/teflonissafe/cookware_safety.html
http://www.pyrexware.com/index.asp?pageId=32&TruthID=3
 
The depth of a pan is a bit trickier.  You can find pans in numerous depths, ranging from a thin rolled edge to 3-inches deep.   So how do you pick the proper depth?   Well, that’s a personal decision but here are a couple indicators that may help you decide.

• Short pans have the least amount of impact on air circulation.   So pick the shortest pan you feel comfortable using.
• Realize not all cookers sit level.  The slightest tilt can impact the pan’s ability to hold liquids.   Remember, liquids sit level to the Earth and not your cooker. 
• When using liquids, you need extra depth to prevent spills.   The most difficult movement is removing a liquid filled pan after the cook.   If you don’t use liquids, shorter rimmed pans are better since the drippings burn off during the cook.
•  If you foil the pan then a large deep pan can be too big for a roll of foil.   It’s not a big hassle, as double foiling in an “x” pattern can provide the needed coverage.  

We recently tried tapered pans and like them.   Heck, we finally figured out the pan’s diameter is only critical at the rim.   Plus, a tapered pans increases foil coverage.   The smaller bottom requires less foil.   This is handy when matching 16-inch pans with 18-inch wide aluminum foil.

When using any pan, we recommend lining the inside of the pan with foil. Not only does it make clean up easier, a little excess foil along the edges can help extend the pan’s coverage.   Just spread the foil up and out to increase coverage.   This is a good trick when using a pan with long racks of ribs.

Lastly, a finished rolled edge is better than a straight edge.   A rolled edge is easier to grab, less likely to tear foil and gives the pan rigidity.   

With round pans, we have access to just about any type and size.   We considered offering several but then realized, sometimes simplicity is best.   So, we decided to offer what we like and use - aluminum pizza pans.  

Comment on pan size vs. cook size:   We are somewhat a purest when it comes to pans.   Simply said, we try to match the pan to the size and shape of whatever we’re cooking.   We figure this gives the best chance to maintain consistent and uniform temperatures across the grid and food.   So, big cook = big pan, little cook = little pan, rectangular cook = rectangular pan.   

Round Pans for the “Large”:

When it comes to grabbing a round pan for the Woo,or Adjustable Rig, we typically grab a 13 or 16-inch diameter pan.   For cooks above the fire ring, the 13-inch is good for single meat cooks and the 16-inch is good for multiple or big meat cooks.   A 16-inch round pan is about the biggest pan that will fit inside the Rig and Woo.   For low & slow cooks with the Spider, we recommend the 13-inch pan, as it provides roughly one inch of open space between the pan and fire ring.   Please note, aluminum pans should not sit directly on the Spider during high temp cooks, as the pan can melt.   Also, we do not recommend pans larger than 14-inches for use with the Spider.   Pan specifics are listed in the table below.

Rectangular Pan for the “Large”

Why rectangular you may ask?   Well, the cooker is round, but not everything we cook is round.   Ribs, briskets, and some pork butts can match up better with a rectangular shape pan.   With a properly positioned pan, you don’t have to worry about burning ends or corners on these meats.   Plus, a rectangular pan can provide better air circulation.   For the Woo and Adjustable Rig, we recommend an 11x15x1-inch rectangular pan.   Sometimes, they are referred to as jelly roll pans or rimmed cookie sheets.   This is not a commercial size pan but rather defined as a household, residential or retail size pan.   One problem in finding an 11x15x1 size is most pans have a nonstick surface.   We stay clear of coated pans, including nonstick.   We offer one 10x15x1.   The pan is 14 gage aluminum – no coating and comes with a 1/2-inch flared edge along the 10-inch side, making the pan’s overall dimensions 11”x15”x1.   The pan is a great match with our pieces.    We are happy to say this pan is made in the USA.

Round Pan(s) for the "XL":  

The pans for the “Large” do fit the “XL”.   We recommend them for specialty or small volume cooks, matching the pan size to the cook size.   The pan we really like for typical “XL” cooks is the 18-inch round pan.   It matches well with the Flip Ring, Hanger and our 16-inch Ceramic Stone.   It provides great coverage with minimal interference on air circulation.  

Round Pans for the “Medium” and “Small” Woo2:

These are just like the “Large” and “XL” pans, just not as big.  The recommended pan for the Medium Woo2 is 12-inch diameter.  The recommended pan for the Small Woo2 is 10-inch diameter.  

Here are the specifics on the round drip pans we offer: 14 gage (1.5mm thickness), aluminum – no coating, tapered side and rolled top edge.  

Size    Dimensions (ID)   
10”    10" Top ID x 9 1/4" Bot ID x 1"
12”    12”Top ID x 11 1/4"Bot ID x 1”
13”    13”Top ID x 12 1/4" Bot ID x 1"
16”    16”Top ID x 15 1/4" Bot ID x 1"
18”    18" Top ID x 17 1/4" Bot ID x 1"

Please note:  With the round pans, the pan’s overall OD (outside diameter) at the top is approximately 1/2-inch wider because of the rolled top edge.  So, a 16-inch pan is closer to 16-1/2-inches wide at the top edge.

We realize that special cooks require special pans, but for the majority of cooks, the pan sizes recommended will serve you well.  These are solid pans and we're happy to say, made in the USA.   Pricing on our pans can be found here.