I bought a flame zone insert for the Memphis Elite a while back. And I finally got a new flavorizer tray(drip pan) so it was time to modify the old drip pan.
So the first thing I did was straighten the pan since it was warped a bit. Then I cut the notches out where the flame zone insert can attach to the drip pan and be removable for cleaning. Then I drilled holes into the drip pan that are the same size as the dimpled ones on the flame zone. They were drilled offset of the holes in the flame zone insert. In other words the holes in the drip pan are not directly below the holes in the flame zone...
Flame zone insert installed...
View from bottom of drip pan. The metal defector is there to prevent flames from entering the pellet chute...
In place and ready to go...
Now for the test. Some Tatonka Dust seasoned Rib-Eyes...
Memphis pre-heated and steaks dropped on...
After 6 minutes time to flip...
Another 6 minutes flip again and done according to my super fast Thermapen
A view of the steak interior...
My dog loved it to!
That Tatonka Dust is outstanding on steak. The flame zone design worked perfectly for me. I did not cover the thermocouple with foil and set the thermostat to 500F and grilled just like with the regular drip pan. I did get more of a seared outside and char using the flame zone just like cooking over an open flame grill. This was the best steak I have made in a while
