Bull Drip tray/foil Question

[clw2613]

I am at a loss concerning use of foil to cover the drip tray and reduce the drip tray cleaning required.

Normal width foil does not cover the tray surface with just one piece, two overlapping pieces are required. Invariably drippings run under the overlapped foil creating a tray cleanup problem.

The wider foil rolls are difficult for me to get placed properly without overhanging the edges and potentially restricting air flow.

Wondering what others do - regular width foil, wide foil, no foil, something else?

Suggestions greatly appreciated.

 

[jfrosty27]

I use a wide restaurant grade foil from Costco on my RT-700. It’s a little wider than the drip tray but not too much. I can easily crimp the edges so as to not block air flow. Works great.

 

[cookingjnj]

To foil or not to foil. This question is as old as Chicken or the Egg!!!!!! Well not really, but almost....hahahha. Foiling, like most things BBQ is personal preference and there really is no right or wrong answer to the question.

My preference is to foil. I use 1 layer of the heavy duty foil, which does run with the wider roll. It is just wide enough to span the width of the drip tray, and can be cut off to what ever length you need. I usually cut a length several inches longer than I need. I then try to center the foil on the drip tray, then gently use my fingers to push the foil into one of the corner sides and ensure the corner and foil are tight the whole length of the pan. I then fold the foil over the lip to hold in place. I then do the same thing on the other side being careful not to tear the foil. Then I fold over the two ends, and push the foil through the cutout for the drippings. I usually get a pretty good cover of the foil and not air restrictions. Takes me about 3-4 minutes tops....unless it is a bit windy, then it makes the process a little longer.

There will be others who will speak the virtue of not foiling..... and as mentioned, this is strictly acceptable and to preference.

Hope this helps.

 

[Mastertech59]

I am at a loss concerning use of foil to cover the drip tray and reduce the drip tray cleaning required.

Normal width foil does not cover the tray surface with just one piece, two overlapping pieces are required. Invariably drippings run under the overlapped foil creating a tray cleanup problem.

The wider foil rolls are difficult for me to get placed properly without overhanging the edges and potentially restricting air flow.

Wondering what others do - regular width foil, wide foil, no foil, something else?

Suggestions greatly appreciated.

I save the foil for wrapping foods and just use a 4 or 5 inch wide metal scraper, it's pretty much what a restaurant would use to clean there flat grills. If the drip pan is real dirty I rest it on top of the recycle container and scrap it into the trash container if not real dirty I just push the scrapings into the drip bucket.

 

[Blues1]

I use a wide restaurant grade foil from Costco on my RT-700. It’s a little wider than the drip tray but not too much. I can easily crimp the edges so as to not block air flow. Works great.

Yep...get mine from regular grocery. Reynolds Wrap, Perfect width at 18"

 

[fullhouse32]

I’ve been a foil type of guy. I came across cookies sheet a Walmart and I’m giving it a try. Fits great super easy. It’s not one continuous sheet. There are two. I have a little overlap.
we will see how it goes.

 

[C. Keeper]

I use a wide restaurant grade foil from Costco on my RT-700. It’s a little wider than the drip tray but not too much. I can easily crimp the edges so as to not block air flow. Works great.

Same here..

 

[Waterboy]

I ‘m a no foil guy like @Mastertech59. I grab a small garbage can liner and place it over the end of my drip pan when I scrape it. When I’m done I tie off the end of the bag and toss it. Keeps the flies and dogs out of my garbage can.

 

[Wslayer]

18" foil. Change every 3rd smoke and clean out ash

 

[Greg Jones]

Tried the foil once when the grill was new. I think I had more grease on me than in the bucket when I went to change it. Went with a wide stainless putty knife and have never regretted it. No right or wrong answer on this-most folks are not on the fence about which method they prefer.

 

[Bytor]

I foiled for just about a year. I periodically had grease work its way up through the foil layers, but I thought all was well. After reading a similar thread back in the Fall, I decided to try the no foil method and I like it better now. I will usually use a scraper and shovel the burnt char into a trash bag. Much easier now.

 

[clw2613]

Many thanks for all of the inputs. Guess I will try the no foil approach next cook.

 

[Colachi]

I ‘m a no foil guy like @Mastertech59. I grab a small garbage can liner and place it over the end of my drip pan when I scrape it. When I’m done I tie off the end of the bag and toss it. Keeps the flies and dogs out of my garbage can.

@Waterboy and @Greg Jones how often do you scrape the grease try? Every use? Every other use? Or less often?

 

[Waterboy]

@Colachi I do it every three or four cooks depending on what they were or what I’m about to cook. If I’m doing pizza I usually clean it out first because I’m going really high heat and don’t want a grease fire. I also clean out the fire pot every 4-6 cooks so if I pull the grill apart for that I clean the drip pan. I started doing certain cooks on a raised stainless rack with a foil drip boat underneath which keeps the grate and drip pan clean so I can go up to 5 or 6 cooks sometimes.

 

[clw2613]

Guess I am overdoing it, but with few exceptions, I take the grate, drip pan, and heat deflector out and vacuum out the ash after every cook. The grates and drip pan get cleaned also. I keep the grates sparkling clean. Don't,t want to put food on grates with smoke stains and burnt-on drippings! Also take the foil out of the drip bucket, trash it and put in new.

Guess this one of those "to each his own" situations.

 

[Greg Jones]

@Colachi I pretty much follow the same schedule as what @Waterboy mentioned. I‘m pretty anal about cleaning the fire pot out after 4 cooks, so the drip pan gets cleaned every time I take it out.

 

[Nurse Focker]

I am at a loss concerning use of foil to cover the drip tray and reduce the drip tray cleaning required.

Normal width foil does not cover the tray surface with just one piece, two overlapping pieces are required. Invariably drippings run under the overlapped foil creating a tray cleanup problem.

The wider foil rolls are difficult for me to get placed properly without overhanging the edges and potentially restricting air flow.

Wondering what others do - regular width foil, wide foil, no foil, something else?

Suggestions greatly appreciated.

I went to the nonstick mat. Works great. Look up the post with pics I put up a few months ago. Cleans up with 2 paper towels usually.

 

[fullhouse32]

@Nurse Focker is this the post?

https://www.recteqforum.com/threads/bull-drip-pan-mod.2850/

 

[Colachi]

@Colachi I do it every three or four cooks depending on what they were or what I’m about to cook. If I’m doing pizza I usually clean it out first because I’m going really high heat and don’t want a grease fire. I also clean out the fire pot every 4-6 cooks so if I pull the grill apart for that I clean the drip pan. I started doing certain cooks on a raised stainless rack with a foil drip boat underneath which keeps the grate and drip pan clean so I can go up to 5 or 6 cooks sometimes.

Thank you for your input and info, appreciate it.

 

[Colachi]

@Colachi I pretty much follow the same schedule as what @Waterboy mentioned. I‘m pretty anal about cleaning the fire pot out after 4 cooks, so the drip pan gets cleaned every time I take it out.

Thank you Greg, appreciate the info and your input.