During a long session, more comes out of your meat than you'd think. A large grease drip tray catches that fat and those juices before they land on your heat deflector or between your coals. That saves cleaning, it saves smoke, and it stops a jet of fat suddenly causing a flare-up under your brisket. You place the tray between the heat deflector and the grate, right under the cut that drips the most.
Why choose the large grease drip tray
The large size is built for full grates and long cooking sessions: a whole pork shoulder, two racks of ribs or a turkey. Those drip moisture for hours on end and overflow a small tray. For short sessions with a few cuts, the small size is handier, since it takes up less room on your grate.
- Catches fat and juices before they hit your coals
- Prevents flare-ups with fatty meat
- Saves cleaning on the heat deflector and ceramic
- Spacious enough for a session lasting several hours
- Can be filled with water, beer or apple juice
How to use it
Place the tray on or just above your heat deflector, not directly on the coals. Optionally fill it with a layer of liquid: that catches the fat more gently and keeps the air in your kamado a bit more humid, which stops the bark drying out as fast. Let the tray cool before you take it out, since hot fat is liquid and you don't want that over your hands.
For shorter sessions and smaller cuts, grab the small grease drip tray. More gear that keeps your session clean and manageable is in bbq tools and kamado accessories.
