Bull I hope I’m not stripped of my RT-700 for this but

[NinoRT700]

For the most part we all use tin foil to cover our drip try but today I was in Home Depot and spotted these Traeger aluminum tray covers for their grills and just so happen that one of their grill pans same dimensions as the bull. So picked them up and currently have a traeger branded pan catching my grease lol

 

[Smoke'n Hot]

if home Depot wasn't an hour away from me, I would get one or three. lol.

 

[NinoRT700]

if home Depot wasn't an hour away from me, I would get one or three. lol.

A 5 pack was $15. I think worth giving them a try if you ever see them around. Come in a few sizes but you’ll know which ones to get as soon as you see them

 

[Stinkring]

For the most part we all use tin foil to cover our drip try but today I was in Home Depot and spotted these Traeger aluminum tray covers for their grills and just so happen that one of their grill pans same dimensions as the bull. So picked them up and currently have a traeger branded pan catching my grease lol

I did the same thing. I'm not proud of it, though.

 

[jfrosty27]

if home Depot wasn't an hour away from me, I would get one or three. lol.

You can get these on Amazon

 

[Smoke'n Hot]

You can get these on Amazon

The Amazon is a further drive than the Home Depot in Asheville. lol

 

[lowcountrygamecock]

Yep bought mine from Amazon. They work great.

 

[rijndael]

Is it the one for the Pro 34?

 

[Beerlord]

Before one of our closest Ace Hardware stores closed, I bought 6, 3 packs of those to use. Not quite large enough but it gets the job done.

 

[BretM]

Just get a good putty knife and never mess with foil again!

 

[IPlayWithMeat]

I bought those, too, based on a previous recommendation. They work great for big messes, like when I cooked a meatloaf, but grease will still get between them and the drip pan, because they’re a bit too small. I’m now playing around with double layers of heavy duty foil. I’ll still use the Traeger liners anytime I anticipate copious amounts of really burnt-on chunks, though.

 

[Baynard]

I tried them, I went back to the heavy duty massive roll of foil from Sams Club. Less cost and easy to change after each cook.

 

[C. Keeper]

I tried them, I went back to the heavy duty massive roll of foil from Sams Club. Less cost and easy to change after each cook.

I have a pack for standby but the foil is more affordable for me too.

 

[IPlayWithMeat]

I have a pack for standby but the foil is more affordable for me too.

What is this “affordable” of which you speak? Asking for my accountant…

 

[C. Keeper]

What is this “affordable” of which you speak? Asking for my accountant…

I will get back with you your accountant. Working on the pyramid plan now.

 

[Mastertech59]

No foil and just scraping the drip pan is FREE.

 

[opus]

I've been using foil but it seems to keep it from draining very well. I get puddles of grease on mine. Maybe I don't have my drip tray installed correctly?

 

[IPlayWithMeat]

I've been using foil but it seems to keep it from draining very well. I get puddles of grease on mine. Maybe I don't have my drip tray installed correctly?

Yes, the foil does slow the flow a bit, but to date, it’s not been an issue for me. I’m pretty neurotic about changing the foil after every cook- 2 at most, though. The other key for me is smoothing out the foil as much as possible, with no wrinkles. Even though I’ve gotten a teeny bit of pooling, I’ve not gotten any unwanted fires (yet, anyway- give me time, and I’m sure that the fire will eventually win and give me a free waxing).

As @Mastertech59 mentioned, you can feel free to try going naked with your drip pan, scrape it, and see what you prefer. It’s just my personal opinion, but I prefer to reserve nudity for other things.

Lastly, I fought the drip pan way more than I like to admit. If you put it in with the right side lower than the left, like this: “\” (as someone else brilliantly described), make sure that the left side is over the lip near the left wall, and the right side is over the lip of the grease trough, you should be okay. It shouldn’t be too wobbly or hit the heat deflector. I don’t know if I made any sense there.

If you’ve already been doing all of this, then I defer to the masters here.

 

[C. Keeper]

Yes, the foil does slow the flow a bit, but to date, it’s not been an issue for me. I’m pretty neurotic about changing the foil after every cook- 2 at most, though. The other key for me is smoothing out the foil as much as possible, with no wrinkles. Even though I’ve gotten a teeny bit of pooling, I’ve not gotten any unwanted fires (yet, anyway- give me time, and I’m sure that the fire will eventually win and give me a free waxing).

As @Mastertech59 mentioned, you can feel free to try going naked with your drip pan, scrape it, and see what you prefer. It’s just my personal opinion, but I prefer to reserve nudity for other things.

Lastly, I fought the drip pan way more than I like to admit. If you put it in with the right side lower than the left, like this: “\” (as someone else brilliantly described), make sure that the left side is over the lip near the left wall, and the right side is over the lip of the grease trough, you should be okay. It shouldn’t be too wobbly or hit the heat deflector. I don’t know if I made any sense there.

If you’ve already been doing all of this, then I defer to the masters here.

A torpedo level is your friend.

 

[IPlayWithMeat]

A torpedo level is your friend.

Good point.