Drip Tray Liners

[DVSCYCLES]

I went with a friend to Costco today looking for that foil. I found the place where it was all on display. They did not have the 18 inch width. Hmm, I couldn't see that from what I have seen from Costco. Went on looking, a couple of aisles over I spotted a pallet with, low and behold the 18 inch on it. I went up to customer service to see if I could get some or a price on it. Well being I am not a member I should have sent my friend, they told me to have him look it up on his app. He didn't have his password with him so that didn't work. But, they did inform me that, the product on that pallet was not for sale, it is for "store use" in their cooking area. Not sure what to think about that but, anyway..... my experience. I would like to have a subscription to the place they have some things I'd like to be some better deals on. We'll see.

The one's I get at Costco are a 2 pack of 150 sq ft rolls.

 

[simplemind]

I have been using the original drip tray for over three years. I find it much easier to place a cookie tray wrapped in heavy-duty aluminum foil under the cook. When necessary, I remove the foil and toss it in the garbage. I then wash the cookie tray, wrap it in a new sheet of foil and return it to the Traeger.

I have been having an issue with burning the bottom of a brisket. If I use your technique, that may mitigate the problem. Also thinking of using a hollow cookie sheet for even more even heating.

 

[RayClem]

I have been having an issue with burning the bottom of a brisket. If I use your technique, that may mitigate the problem. Also thinking of using a hollow cookie sheet for even more even heating.

In order to "burn" the bottom of your brisket, you have to have your cook temperature quite hot. Most people like to develop a bark on their brisket. Are you cooking your brisket on the top grate or bottom grate. If you cook on the top grate and keep the temperature below 300F, you should not have an issue with burning. Make sure you are using a 3rd party thermometer to measure your cook temperature. Never trust the temperature shown on the controller.

 

[mikeytee]

I just use the heavy duty wide foil. Kind of a pain to get the right length then place it properly, then fold over the front and back edges then the ends. You want it to be long enough on the ends to tuck all the way over and some underneath, but it certainly hasn't caused any issues in cooking, makes clean up fairly easy, and it's cheaper, and I'm all about cheap. After all, it's just a grease catcher.

 

[mikeytee]

In order to "burn" the bottom of your brisket, you have to have your cook temperature quite hot. Most people like to develop a bark on their brisket. Are you cooking your brisket on the top grate or bottom grate. If you cook on the top grate and keep the temperature below 300F, you should not have an issue with burning. Make sure you are using a 3rd party thermometer to measure your cook temperature. Never trust the temperature shown on the controller.

Right, lower and slower is better, I cook at 210 until it hits the stall, then wrap and put it in the oven. Really hot makes it very difficult to clean the grill too. And I rub olive oil all over the grill before every cook.

 

[IEJoe]

I have looked high and low to find these liners. No one including Traeger has them in stock, or, they try to sell the ones that are split part way.

Traeger recommends that you Do Not use aluminum foil on the drip tray. I'd like to keep as much mess off my grill as possible.

Any Suggestions?

I buy a pack and just keep using one till it dies. I buy a Nice Roll of aluminum foil (thick stuff) at Sam's Club. 500x18" Heavy Duty. Place it over the Traeger one and fold it over and replace after each cook. If at 3 foot sections 500 feet you can cover for 166 cooks. Never had a problem as long as I folded the excess over the liner from Traeger. We have to save where we can.

 

[hickoryrokcih]

Since I could not find the liners that were suppose to be for the Elite. I, as you, purchased a roll of that foil. I bought the one from costco on ebay for almost the same price as what it is for their members. It is the RK624 is the number of it through costco.

Reynolds sells it with just the number "624". The thing is that they want 2 x the amount of money for the same thing.

Under the costco # the foil is quite sturdy for aluminum foil and will work for lining my drip tray. Thanks for the advise.

DK

 

[RayClem]

Remember that Traeger is in business to make a profit. That is why they indicate that you should use their pellets, their drip tray lines and their grease collection buckets. These recommendations are coming from their marketing department, not their engineers. You can (and should?) be using 3rd party pellets. You can use your own drip tray liners, including heavy duty aluminum foil. You can use any grease collection container that fits. Many guys use glass jars. If you use aluminum foil, you need to be careful not to block air flow through the grill. That is why a Traeger engineer might be concerned about using aluminum foil.

 

[hickoryrokcih]

@ RayClem,

I can see that. I have a nice big roll of hd aluminum foil now for putting over the drip tray. I'm not going to even try to find any type of tray. This stuff form fits right to the tray. I am also going to use aftermarket if you will grease pot liners. The one that came with it will last a while anyway. From cooking my brisket there was about half or three quarters of an inch of drippings, I put it into a sause pan with some hot water poured it into a soup can and out it went. Washed the liner out with some dawn dishsoap and back in the container. I am looking into some of those foil pans too. I have enough foil to last me a good long time and I didn't have any problems with making a mess so far. I am pretty careful how I handle that stuff. It's not delicate but easy to poke a hole in. As far as the ash has been I just suck it up with the trusty shopvac, if there is a bit of dripping in it I avoid that and just scrape it up and put it into the trash, then a bit of simple green to get up the remainder. Thanks for all you guys great help it is appreciated. I've found a plethora of advice and help on recipes.

edit: I also am using Lumber Jack Pellets. they are half the price of the name brand here. They feed well and I have had no problems with them. They are shiny and smell wonderful (hickory).

DK

 

[RayClem]

@ RayClem,

I can see that. I have a nice big roll of hd aluminum foil now for putting over the drip tray. I'm not going to even try to find any type of tray. This stuff form fits right to the tray. I am also going to use aftermarket if you will grease pot liners. The one that came with it will last a while anyway. From cooking my brisket there was about half or three quarters of an inch of drippings, I put it into a sause pan with some hot water poured it into a soup can and out it went. Washed the liner out with some dawn dishsoap and back in the container. I am looking into some of those foil pans too. I have enough foil to last me a good long time and I didn't have any problems with making a mess so far. I am pretty careful how I handle that stuff. It's not delicate but easy to poke a hole in. As far as the ash has been I just suck it up with the trusty shopvac, if there is a bit of dripping in it I avoid that and just scrape it up and put it into the trash, then a bit of simple green to get up the remainder. Thanks for all you guys great help it is appreciated. I've found a plethora of advice and help on recipes.

edit: I also am using Lumber Jack Pellets. they are half the price of the name brand here. They feed well and I have had no problems with them. They are shiny and smell wonderful (hickory).

DK

Like you, I love LumberJack pellets. They are great. If you like pellet blends like a competition blend, check out Bear Mountain. They are made by the same company as LumberJack.