Sheldon wrote on 03 Jun 2006 in rec.food.cooking

>
> D.Currie wrote:
> >
> > On some gas grill models, when you use the rotisserie option, the
> > heat comes from the side rather than the bottom, so a drip pan could
> > be used to collect the juices.
>
> Why? Just because you say so? Juices, what juices? duh
>
> All outdoor grills have a built in drip pan of some sort, something to
> collect grease, even if only an empty tuna tin... but there is no
> reason to use a drip pan directly under the food being cooked, then
> cook indoors in your oven. If while grilling you have flare ups lower
> the heat, and get your grill some training wheels.
>
> It's gonna be a long summer... lotsa newbie grillers.
>
> Sheldon
>
>

I find using a drip pan under the food (el cheapo disposable aluminum pie
plate) reduces flare ups and sooty marks on my chicken, pork or beef
roasts. Plus it gives excess wet baste/glaze a place to drip to....The
excess grease otherwise generated is suppose to collect in the soup can I
provided (according to assembly directions), but never does.

But this is possibly because my BBQ is a cheap 2 burner job and I added a
generic rotissiere option later. My propane BBQ is so old it has lava
rocks not metal 'flavour' bars.

--
-Alan