Not every session calls for a large tray under your meat. A small grease drip tray catches the fat and juices from a few cuts of meat, without losing half your grill space. You place it under the meat, above the heat deflector, and it does exactly what it should: catching drips before they land in the coals. That saves smoke, soot and cleaning on your ceramic.
When the small grease drip tray is enough
For chicken, pork belly, a single rack of ribs or a roast for the family. Shorter sessions of a few hours, where the fat doesn't come down in litres. Doing a whole pork shoulder or a full rack of ribs, the large size is the smarter choice, since it won't overflow.
- Catches fat before it hits your coals
- Compact, so you keep grate space free
- Prevents flare-ups with fatty meat
- Saves cleaning on the heat deflector and ceramic
- Also fillable with a layer of water or apple juice
How to place it
Put the tray on or just above your heat deflector, never directly on the glowing coals. Make sure it sits under the thickest part of the meat, since that's where most of the juices come from. Want the air in your kamado a bit more humid, pour a layer of liquid into the tray. Let it cool down afterwards before you take it out.
Bill's tipPlace the tray slightly in front of the meat rather than straight underneath. Fat rarely drips straight down and often lands a little forward.
Doing long sessions regularly, take a look at the large grease drip tray. The rest of your kit is in bbq tools, and for parts that belong under your grate, check the kamado accessories.
