Drip pan - yea or nay

[bmillin]

Searched, but don't see any references to the use of a drip pan on the diffuser. About to hang my first chicken, seems like a good idea but does it impede air flow too much? Thinking of using a pie tin.

[58limited]

I seem to recall a fairly recent post where someone mentions a drip pan on the Bronco but I can't find it now. I think others chimed in and recommended putting water into the drip pan otherwise the drippings will scorch and put off bad smoke.

[bmillin]

Thanks. I would think the diffuser would do the same? Oh well, Chicken is on the hanger and we will see. No pan.

[Jerod Broussard]

You good. Drippings on hots coals = FLAVOR!!

[DTro]

^ This is so true!

[Panhead John]

+2

[FireMan]

Yessir, with the drip bubbles of molecules slowly falling their way onto the coals & then sizzling into dissipation allowing gaseous flavor to rise and then circumvent around the chicken will allow yer chicken to taste like, ………..well………..chicken, tasty chicken!

[WI Bubba]

I'm pretty sure you lost the folks from Oconomowoc right after "Yessir".

[IowaGirl]

I live right next door to FireMan (well, kinda sorta mebbe) and can get him just fine. For the rest of you, here's what ya need -- https://www.youtube.com/watch?v=7OR7yPK4wEw

[FireMan]

I fergot about da coozie der. Charlie Beren’s my hero. Say hi to yer fam for me!

[DTro]

Sizzle good! Try it without the pan first.

[Uncle Bob]

And as additional commentary (I've never used a drip pan for a single chicken, not enough run off to matter) something as small as a pie tin won't impact airflow in a measurable manner. Now, if you were doing a couple of pork butts..........we might have a different discussion.

[FireMan]

I vote fer the differnt discussion.

[Panhead John]

I would not use any type of pan under the chicken, just use the diffuser plate. The diffuser plate will still allow the juices to sizzle and smoke and add flavor to your cook. Now, if you want to save the chicken juices for something else, then I’d put a drip pan on top of the diffuser.

[fracmeister]

I cook chickens all the time on mine and the thought of a water pan has never occurred to me. Never any problem with dry birds for sure. I know there are fancy ways to lay out charcoal but I dump a chimney full and run it wide open and it cooks about 360 for me and the birds are done in 1.5-2 hours depending on size.