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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative)
> 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
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
I often use a pan (usually disposable, but not always) with one of several stand-alone grill grates from the kitchen set directly on top. Haven't done it with a turkey ... but if you have a sufficiently large pan, a grill grate to set on it that is strong enough to support your turkey, and enough vertical space in your pellet rig, then you should be good to go.
I don't, better gravy can be made without the Drippings. Although I truly enjoy giblet gravy made with the drippings.
Got a spatchcocked turkey in my Traeger as I type. This is the first turkey on my pellet grill, no-drip pan for me.
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