I'm the proud new owner of a 22.5 inch One Touch Gold!

Just wondering what most people use for a drip pan when cooking indirect. The Weber ones (if so, which one?), some other disposable pan, or something a little more sturdy

Thanks for the insight,

JimT

Normally nothing, I just pile up the coals on one side and have nice temp gradient Hot to Cool. the dripings keep the one touch mechanism lubbed and just end up in the ash. When I do use a drip pan its the large weber one, it fits perfectly between their charcoal baskets.

I bought a pack of aluminum foil pans at Sams for much cheaper than the Weber pans. If I am cooking something that is longer than the pans I use heavy duty aluminum foil placed underneath the food with the edges crimped to make a shallow container of sorts.

I use the large Weber drip pans. Sometimes add a layer of HD foil, shaped like the pan, as an insert. Allows you to reuse the pan a number of times.

Paul