DRIP PANS
FOR KAMADO GRILLS

Inexpensive Protection for Your Hard-Working Ceramic Heat Deflectors

Do you know that your ceramic heat deflectors are one of the most abused components in kamado grills?

On the bottom side, the deflector gets pummeled with wide ranges and concentrations of heat. Topside, they absorb any fluid that hits them, especially moisture laden drippings from big juicy meats. Inside the deflector, heat meets fluid, creating steam/evaporation which in turn stresses the ceramics. Next thing you know, the ceramic deflector cracks or breaks. Collect the drippings and you will minimize stresses. 

1.Match Pan Size to Cook Size - Pan catches whatever drips. Pan can be smaller or bigger than the heat deflector. Tapered Pans are a plus on really big cooks as they can extend past the heat deflector with minimal impact on airflow.

2.Match Pan Size to Heat Deflector Size
The pan protects the Heat Deflector but may not catch all the drippings if the cook extends past the heat deflector and pan. 

3.Reusable Stainless Pans
Foil for quick clean up - toss foil and wash pan. Stainless is rigid and easier to handle, especially a pan filled with liquids. Stainless is hard to puncture. 

4.Disposable Aluminum Pans
Disposable makes for easiest clean up - toss it. Round disposables can be hard to get in a pinch. Disposables cost more in the long run. Disposables are not rigid and can buckle.

Put our 20 years of experience to work.

Your Trusted Ceramic Grill Store Experts 

Our recommended best practices are based on our many years of cooking, experimenting and sharing with others. We follow them in our own kamado grills. We recognize they may not be for everyone, but can be a perfect starting point for you to master your abilities.

We recommend from experience!

After trying multiple pans over the years, we settled on Stainless, round, 1 inch deep and tapered edge. For us, the pan has all the capabilities we want and need. The pans do smoke tarnish and stain, which is OK, as they are dedicated pans just for grill use.

We Do - Foil Our Pans for Easy Clean Up

Lining a Stainless drip pan with foil makes clean up much easier. Plus, a little extra foil along the edges can help extend the pan’s coverage. Just spread the foil up and out to increase coverage. No need to completely foil the bottom side of the pan.

We Don't - Add Water to Our Drip Pans

Good time to point out, we do not recommend adding liquids to a drip pan in kamado grills. This process comes from offset smokers (stick burners) where heat and moisture are continually pushed out of the smoker. Ceramics do an excellent job holding heat and moisture, so by adding more moisture, you can actually limit the formation of that sought after bark everyone likes.

We Learned - Aluminum & Stainless

From using various rigid pans, we learned a couple key things. Yes, it is possible to melt an Aluminum pan in a kamado grill. And Aluminum reacts negatively with acidic BBQ sauces. So, we do not use an Aluminum pan in the grill as a finishing pan to caramelize sauces on meat, like brisket burnt ends. With Stainless, we found 200 & 400 series Stainless pans work just as well as 300 series Stainless pans. Therefore, we see no reason to anti-up for the more expensive 304 Stainless pans. Plus, Stainless does not react with acids, so we do use our Stainless drip pans as finishing pans too.

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