Tomorrow I’m doing my first whole turkey on my OG. I will spatchcock a 10 pounder. In the past I’ve put a drip pan under the grill grates on my gasser. However the heat deflector drip pan in the OG is slanted to the back. I’m not sure how to place a pan on it without the drippings spilling over. Also I’m not sure how to make it fit under the grates.
Anyone else use a drip pan on that OG drip plate?
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
The OG deflector gets mighty hot … maybe a little too hot to avoid burning drippings. In my OG, I generally set a large foil pan on the OG lower grate. I set another grate on the pan and the meat on that. Works quite well.
Oh excellent. That sounds like a good idea. Thank you so much for the reply and help. So I assume/hope that the bird will fit in the OG even when place up on the foil pan. O am assuming also that the fail pan can support that weight of the bird.
I imagine I will have to remove the upper half grate, but that is no big deal, I was not planning on using it during the turkey cook time.
Thank you again MBMorgan and happy Thanksgiving!
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
How did your bird turn out? Did the extra-grill-on-a-pan work for you or did you resort to something else? FWIW, if in the future you want to smoke a moderate sized bird on the OG, you might consider getting the upper grill grate extension from Grilla. It really adds a lot of elevated cooking space and makes it easy to set a pan (or pans) below on the main grate.
MBMorgan Sorry for the late reply- I think it went well. I did not put water in the drip pan as we were making gravy elsewhere, and that dried out the meat a bit. The legs and thighs were done before the breast. I learned a lot, those who ate were happy, though I see quite a bit of room for improvement. Thank you for the help!
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