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[urnmor]

I am curious if anyone uses pans and if so what type rather then grilling directly on the grates.

[Bar-B-Lew]

What types of cooks are you asking about for use of pans?

[Canadian John]

Yes, if what I am cooking will shed a goodly amount of drippings such as a full chicken and I don't want to do a clean up after, or I want to make gravy... It is always a good idea to use one if you believe a grease fire could develop.

I have reverted to stainless pans only. My favourite being an Italian manufactured non-stick. Its surface is micro dimpled only. No chemical coatings..I also use it with a Weber "Q" series bbq cooking grate (it's 1/4" wire) placed in the bottom of the pan.

If flair -ups or fires are of no concern, the drippings tend to add to the flavour profile, all at the cost of a more lengthly clean up.

Pans can also be used for small items. They go on and off in one operation and don't let the items being cooked fall between the grates.

If you are new at pit cooking, try both ways noting the pros and cons..

[Bentley]

I am going to guess the use of a pan to say sear a steak, instead of the pit grate?  A classic French method, where by one is able to capture both fond and juice for the sauce.  If not, I got to here my self type...

More assuming...no I don't much because I do not make a lot of sauces with beef, gravy for meatloaf and CFS, ketchup for Rib-eyes and the like...I got a Million of um...Cant think of a better way to get that Duck (some will get it) reaction...

[bregent]

Cant think of a better way to get that Duck (some will get it) reaction...

Oh boy! 

[urnmor]

Thanks for asking about the type of pan as I should have been clearer in my question.  As Bentley stated I am talking about steaks, hamburgers, chops and chicken parts, hotdogs etc.  I do use the aluminum foil pans when i do briskets or butts, however these are usually under the grate,  I am looking at using cast iron and regular saute pans to place the steaks in etc.  I ask because I have reading a number of books that say this is an excellent way to cook those foods and still get the desired effect.

[lamrith]

I use grill grates for the items mentioned.  I have a Rectec680, I set it on full and let it rip a while.  Usually gets in the low/mid 500* range and the grillgrates are normally 550-570*.  Sears and grills up great at that point, no real problem with drippings, but grill is slow to get up there due to it's size.  Grill grates can also be flipped over to cook on the flat side which may be a good option for you rather than a pan?

If doing low and slow I do not use pans, but it could be a good idea for drippings to make gravy depending on what is being cooked....  I have started using frogmats/qmats lately on my smokes.  It lets the smoke get all around, but no issue with the fat cap from pork shoulder sticking to the grates when you try to pull it out..

[bregent]

I use cast iron to sear steaks, burgers, etc, but I don't use the pellet grill for that. I can heat a pan up much faster on my kitchen stove top or outdoor burner.

[Saddleman]

I have used cast iron for beans and crab Mac and cheese also scalloped potatoes.

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[Michael_NW]

As Bentley stated I am talking about steaks, hamburgers, chops and chicken parts, hotdogs etc.  I do use the aluminum foil pans when i do briskets or butts, however these are usually under the grate,  I am looking at using cast iron and regular saute pans to place the steaks in etc.  I ask because I have reading a number of books that say this is an excellent way to cook those foods and still get the desired effect.

At present, I don't. When I'm cooking those meats I'd rather have smoke all around the meat to flavor it. I suppose I could use cast iron for searing as I've read others do, and they love the results, but I've just never seen the need as my family likes the results I'm getting with searing on the gasser.