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- Grill(s) owned
- RT-1250
I'm in the same camp as you. I've never wrapped my drip tray from day 1 and don't plan on doing it.My drip tray is nice and black and “seasoned” lol. I just scrape it off with a small spatula every few cooks.
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I'm in the same camp as you. I've never wrapped my drip tray from day 1 and don't plan on doing it.My drip tray is nice and black and “seasoned” lol. I just scrape it off with a small spatula every few cooks.
I use the same thing and it works very well. When I clean the smoker after every other smoke. I place a new foil on the drip pan and wrap it perfectly. I then place a second piece just under the food being prepared. I learned the hard way on leaving the single foil in too long and had a hell of a fire. The second piece is easy to pull off and throw away and the bottom is still clean. just replace and get to work.I also use the wider foil from Costco and do the same thing with the crimping of the edges and I have never had a problem.
I’ve been going back and forth with should I foil or not. If you don’t foil and cook something really greasy does not foiling cause for a grease fire or is it the same as with foil. I have some putty knives and if I don’t have to I would rather just scrape off and be done. Is it pretty easy to clean. Sorry for all the questions but would love to decide what I want to do.My drip tray is nice and black and “seasoned” lol. I just scrape it off with a small spatula every few cooks.
Bullseye, yes.Just out of curiosity, has anyone had a grease fire in their smoker?
Just out of curiosity, has anyone had a grease fire in their smoker?
Yes, in all of them.Just out of curiosity, has anyone had a grease fire in their smoker?
In 9 years of using pellet smokers, never. 85% of the time I am smoking at 200-250. The other 15% never goes above 375. I also vacume out the grill and change the drip tray foil before every cook.Just out of curiosity, has anyone had a grease fire in their smoker?
Yep. I don’t recommend grilling burgers and then cooking bacon immediately afterward (even if it’s in a pan) without changing the foil or dealing with the burger grease first.Just out of curiosity, has anyone had a grease fire in their smoker?
I foil. Only takes a minute to foil the 1250 and I don’t want to risk a grease fire if I am sitting in the house.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.
Yes…Just out of curiosity, has anyone had a grease fire in their smoker?