I am a new BGE owner and I love the taste it gives food. But I have one problem: each time I use a drip pan the meat is not done at the proper time. I watch tempature diligently and go by the time posted in the BGE book. Other foods I have cooked turn out great. But twice I have used the drip pan and both times the meat was not cooked as expected. Am I nuts are you supposed to put the drip pan IN THE COALS? Because I've tried the beer can chicken with the drip pan directly below the bird and it was still raw at the specified time. Then today I tried a small roast and the same thing even though I used the V-rack and a small drip pan. Can someone help a green (rookie) BGE fan?
jack,I don't go by the book. I go by the comments that are found on this forum. I also go by temperature. I have used drip pans on my butt cooks and chicken cooks. Again, ditto what I said about the forum and the thermometer.
