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I do the same. The added benefit is a super stable tray to bring food to and from the smoker.I use stainless hotel pans with a cooling rack on the top.
I definitely need to pick up a couple stainless pansI do this often, so no concerns at all. The foil pans are popular, but I use stainless hotel pans with a cooling rack on the top. The stainless pans cost more than the foil pans initially, but they will last forever.
A little water or broth in the pan will help preserve the drippings. Without it I’ve had the drippings evaporate and burn in the pan.Hey Guys-
Quick question-- I'm going to do a roast lamb on Sunday and would like to make a nice gravy with the drippings. Any concerns with using some sort of a drip pan in the RT-1250?
Open to thoughts/recommendations-- thanks!
Jason