Napoleon grease trays, made of durable aluminium and available in two sizes, are an essential accessory for any grill lover who wants to keep their barbecue in perfect condition. Their main function is to collect the juices and grease that are released during cooking, preventing them from reaching the flames or embers, which prevents fires, facilitates the cleaning of the equipment and improves the taste of the food.
Its practical and reusable design allows you to make the most of each tray during several cooking sessions. In addition, their compatibility with gas and charcoal grills makes them a versatile solution for different models and needs. Both variations come in packs of five, ideal for keeping a stock ready and available at any time.
These trays are not only useful for grease collection: they can also be used as aroma containers by adding liquids or wood chips, or as auxiliary moulds in conventional kitchens. They increase safety, reduce maintenance and significantly improve the overall grilling experience.
Large Grease Trays Offering Universality, Capacity and Aromatic Functionality
The large trays (36 x 19.7 x 3 cm) are designed to fit different types of grills, both gas and charcoal. Their size allows them to cover larger surfaces and capture larger volumes of juices and fat. In addition, their open and robust design also makes them excellent containers for aromatic liquids or smoking chips, bringing unique flavour nuances to your food.
Placed under the food, they help keep the grill clean, protect the cooking chamber, and prevent dangerous accumulations that can trigger unexpected flames. The collected juices can be used to prepare tasty and natural sauces, intensifying the final flavour of the dishes.
Small Grease Trays Offering Precision and Cleanliness for Napoleon Grills
The small trays (14.7 x 12.2 x 4.5 cm) are specifically designed to fit into the grease collection system of Napoleon gas grills, with the exception of the Prestige PRO 665 and PRO 825 models. They function as replaceable inserts that simplify maintenance: once filled, they can be discarded or cleaned as needed, thus avoiding tedious direct cleaning of the main metal tray.
This solution optimises the flow of liquids into the drainage system, keeping the inside of the grill protected and tidy. Despite their compact size, they offer sufficient capacity for several sessions, provided they are regularly checked to avoid overflows.
Fire Prevention and Fat Control
One of the main risks in barbecues, especially in prolonged sessions, is the accidental ignition of accumulated grease. These trays act as a protective barrier by preventing residues from coming into direct contact with heat sources.
In both charcoal and gas, their use drastically reduces the occurrence of dangerous flames, allowing for safer and smoother cooking. This control improves the final result of the recipes, preserving the flavour and texture of the food.
Easy Maintenance and Time Saving
With these trays, the time spent cleaning the grill is significantly reduced. By preventing grease and juices from accumulating on the internal structure, it keeps the parts in better condition and speeds up maintenance after each use.
The possibility of reusing or disposing of them as required offers a choice between sustainability and convenience. In both cases, the user gains efficiency and extends the life of his grill equipment.
Complementary Uses and Non-Barbecue Applications
In addition to their traditional application, the grease trays can be used in other environments such as conventional kitchens, ovens, wood-burning ovens, and even fireplaces. Their aluminium structure makes them heat resistant and suitable for holding liquids or ingredients without risk of deformation.
They can be used as auxiliary containers for preparing marinades, as improvised moulds for baking, or for keeping food warm during service. They are also useful for catching liquids on other surfaces where meat, fish or vegetables are handled.
Maintenance and Proper Use, A Complete Step-by-Step Guide
Proper installation, use and maintenance of Napoleon grease trays ensures not only the durability of the accessory, but also the proper functioning of your grill and safe cooking. This process, although simple, requires attention to detail to maximise its effectiveness and keep the trays in perfect condition for as long as possible.
Aluminum, while heat and grease resistant, needs to be used with care to avoid punctures, deformation or premature loss of properties. Whether you use the pans as disposable inserts (small version) or as more versatile serving pans (large version), this step-by-step procedure will help ensure consistent performance.
Step 1: Pre-use inspection
Before each grilling session, inspect each tray individually. Check that:
- There are no dents or folded edges that could compromise its stability.
- The bottom is smooth and free of perforations from previous use.
- There is no build-up of dried grease residue, as this can affect heat distribution or cause unpleasant odours.
If reusing a tray, make sure it has been properly washed and dried thoroughly.
Step 2: Correct installation
Place the tray:
- On gas grills: directly in the lower compartment, aligned with the grease collection system. On compatible Napoleon models, the small tray should fit snugly without letting any space around it.
- On charcoal grills: just below the grate, on top of the charcoal bed, without touching the coals directly. This will prevent grease from dripping and causing sudden flare-ups.
Make sure it is level. If you are using liquids or wood chips for flavouring, add these once the tray is in place and the grill has reached a stable temperature.
Step 3: During cooking
- Keep an eye on the level of fat accumulated during long cooking sessions (more than 90 minutes).
- In the case of aromatic sauces, make sure that the liquid does not boil violently, as it can evaporate quickly or dirty the cooking area.
- Do not handle the tray during cooking unless you are wearing heat-resistant gloves or using suitable tools.
Step 4: Cleaning after use
Once the grill has cooled completely (wait at least 45 minutes after switching off), carefully remove the tray.
If disposable:
- Dispose of it in an organic or metal waste container, according to local regulations.
- Do not dispose of it if it contains hot liquid fat or uncooled juices.
If reusable:
- Empty the contents using a sturdy spatula.
- Wash with hot water and degreasing detergent, using a non-abrasive sponge.
- Dry thoroughly before storing.
Avoid rubbing with steel wool or abrasive products that could puncture the aluminium.
Step 5: Storage and replacement
- Store clean trays in a closed, dry place away from other sharp or heavy tools.
- Keep spare parts in their original packaging until use.
- If you use several grills or cookers, label each tray for its intended use to avoid confusion (e.g. “gas”, “charcoal”, “oven”).
Maintenance and Proper Use, A Complete Step-by-Step Guide
Proper installation, use and maintenance of Napoleon grease trays ensures not only the durability of the accessory, but also the proper functioning of your grill and safe cooking. This process, although simple, requires attention to detail to maximise its effectiveness and keep the trays in perfect condition for as long as possible.
Aluminum, while heat and grease resistant, needs to be used with care to avoid punctures, deformation or premature loss of properties. Whether you use the pans as disposable inserts (small version) or as more versatile serving pans (large version), this step-by-step procedure will help ensure consistent performance.
Step 1: Pre-use inspection
Before each grilling session, inspect each tray individually. Check that:
- There are no dents or folded edges that could compromise its stability.
- The bottom is smooth and free of perforations from previous use.
- There is no build-up of dried grease residue, as this can affect heat distribution or cause unpleasant odours.
If reusing a tray, make sure it has been properly washed and dried thoroughly.
Step 2: Correct installation
Place the tray:
- On gas grills: directly in the lower compartment, aligned with the grease collection system. On compatible Napoleon models, the small tray should fit snugly without letting any space around it.
- On charcoal grills: just below the grate, on top of the charcoal bed, without touching the coals directly. This will prevent grease from dripping and causing sudden flare-ups.
Make sure it is level. If you are using liquids or wood chips for flavouring, add these once the tray is in place and the grill has reached a stable temperature.
Step 3: During cooking
- Keep an eye on the level of fat accumulated during long cooking sessions (more than 90 minutes).
- In the case of aromatic sauces, make sure that the liquid does not boil violently, as it can evaporate quickly or dirty the cooking area.
- Do not handle the tray during cooking unless you are wearing heat-resistant gloves or using suitable tools.
Step 4: Cleaning after use
Once the grill has cooled completely (wait at least 45 minutes after switching off), carefully remove the tray.
If disposable:
- Dispose of it in an organic or metal waste container, according to local regulations.
- Do not dispose of it if it contains hot liquid fat or uncooled juices.
If reusable:
- Empty the contents using a sturdy spatula.
- Wash with hot water and degreasing detergent, using a non-abrasive sponge.
- Dry thoroughly before storing.
Avoid rubbing with steel wool or abrasive products that could puncture the aluminium.
Step 5: Storage and replacement
- Store clean trays in a closed, dry place away from other sharp or heavy tools.
- Keep spare parts in their original packaging until use.
- If you use several grills or cookers, label each tray for its intended use to avoid confusion (e.g. “gas”, “charcoal”, “oven”).
Maintenance and Proper Use, A Complete Step-by-Step Guide
Proper installation, use and maintenance of Napoleon grease trays ensures not only the durability of the accessory, but also the proper functioning of your grill and safe cooking. This process, although simple, requires attention to detail to maximise its effectiveness and keep the trays in perfect condition for as long as possible.
Aluminum, while heat and grease resistant, needs to be used with care to avoid punctures, deformation or premature loss of properties. Whether you use the pans as disposable inserts (small version) or as more versatile serving pans (large version), this step-by-step procedure will help ensure consistent performance.
Step 1: Pre-use inspection
Before each grilling session, inspect each tray individually. Check that:
- There are no dents or folded edges that could compromise its stability.
- The bottom is smooth and free of perforations from previous use.
- There is no build-up of dried grease residue, as this can affect heat distribution or cause unpleasant odours.
If reusing a tray, make sure it has been properly washed and dried thoroughly.
Step 2: Correct installation
Place the tray:
- On gas grills: directly in the lower compartment, aligned with the grease collection system. On compatible Napoleon models, the small tray should fit snugly without letting any space around it.
- On charcoal grills: just below the grate, on top of the charcoal bed, without touching the coals directly. This will prevent grease from dripping and causing sudden flare-ups.
Make sure it is level. If you are using liquids or wood chips for flavouring, add these once the tray is in place and the grill has reached a stable temperature.
Step 3: During cooking
- Keep an eye on the level of fat accumulated during long cooking sessions (more than 90 minutes).
- In the case of aromatic sauces, make sure that the liquid does not boil violently, as it can evaporate quickly or dirty the cooking area.
- Do not handle the tray during cooking unless you are wearing heat-resistant gloves or using suitable tools.
Step 4: Cleaning after use
Once the grill has cooled completely (wait at least 45 minutes after switching off), carefully remove the tray.
If disposable:
- Dispose of it in an organic or metal waste container, according to local regulations.
- Do not dispose of it if it contains hot liquid fat or uncooled juices.
If reusable:
- Empty the contents using a sturdy spatula.
- Wash with hot water and degreasing detergent, using a non-abrasive sponge.
- Dry thoroughly before storing.
Avoid rubbing with steel wool or abrasive products that could puncture the aluminium.
Step 5: Storage and replacement
- Store clean trays in a closed, dry place away from other sharp or heavy tools.
- Keep spare parts in their original packaging until use.
- If you use several grills or cookers, label each tray for its intended use to avoid confusion (e.g. “gas”, “charcoal”, “oven”).
Recipe for Glazed Ribs with Smoked Juice (and Vegetarian Seitan Version)
This recipe makes the most of the cooking juices that accumulate in the trays, collecting large amounts of fat and transforming it into a rich, thick sauce full of flavour. The method ensures heat control thanks to the tray, a caramelised texture on the meat and an intense glaze, ideal for special occasions or family barbecues.
Glazed Pork Ribs with Concentrated Juice Sauce
Total estimated time: 3 hours
Difficulty: Intermediate
Ideal temperature: 135-150 °C (slow cooking)
Yield: 4 servings
Ingredients:
- 1 rack of pork ribs (1.2–1.5 kg)
- 1 tablespoon coarse salt
- 1 teaspoon ground black pepper
- 1 tablespoon brown sugar
- 1 tablespoon sweet smoked paprika
- 1 teaspoon garlic powder
- 100 ml apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons natural honey
- 1 tablespoon Worcestershire sauce
- Cooking juices collected from the tray
Preparation:
- Seasoning: Rub the ribs with the dry mixture of salt, pepper, sugar, paprika and garlic. Cover with cling film and let stand for at least 1 hour (ideally 12 hours in the refrigerator).
- Indirect cooking: Preheat the grill to 140°C on indirect heat. Place the ribs on the rack and the tray to collect the fat underneath.
- Collecting the juices: Cook for 2 hours. After 90 minutes, check that the juices are not burning. Add a little water if necessary.
- Preparing the glaze: Collect the juices from the tray, strain them, and bring them to a boil in a saucepan with vinegar, mustard, honey, and Worcestershire sauce. Cook until reduced by half.
- Final glaze: Brush the ribs with the sauce and increase the temperature to 180°C. Cook for another 15-20 minutes to caramelise. Serve hot with more sauce on the side.
Vegetarian version of Seitan Ribs with Sweet and Smoky Glaze
Total estimated time: 1 hour
Difficulty: Easy
Ideal temperature: 180 °C
Serves: 3-4
Ingredients:
- 500 g firm seitan in 2 cm thick strips
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- 1 teaspoon liquid smoke or smoke chips in the aroma tray
- 1 tablespoon natural ketchup
- 1 tablespoon coconut or brown sugar
- 1 teaspoon Dijon mustard
- 50 ml vegetable stock or vegetable juice
Preparation:
- Marinade: Mix the soy sauce, oil, cumin and liquid smoke. Coat the seitan strips and let stand for 30 minutes.
- Flavouring: Prepare the large tray with slightly damp wood chips. Place it under the seitan.
- Indirect grilling: Grill at 180°C for 25 minutes, turning once.
- Sauce: In a frying pan, mix the vegetable stock with the ketchup, sugar and mustard. Cook until thickened.
- Glaze: Brush the seitan with the sauce, return to the grill and cook for another 10 minutes until seared.
Recipe for Glazed Ribs with Smoked Juice (and Vegetarian Seitan Version)
This recipe makes the most of the cooking juices that accumulate in the trays, collecting large amounts of fat and transforming it into a rich, thick sauce full of flavour. The method ensures heat control thanks to the tray, a caramelised texture on the meat and an intense glaze, ideal for special occasions or family barbecues.
Glazed Pork Ribs with Concentrated Juice Sauce
Total estimated time: 3 hours
Difficulty: Intermediate
Ideal temperature: 135-150 °C (slow cooking)
Yield: 4 servings
Ingredients:
- 1 rack of pork ribs (1.2–1.5 kg)
- 1 tablespoon coarse salt
- 1 teaspoon ground black pepper
- 1 tablespoon brown sugar
- 1 tablespoon sweet smoked paprika
- 1 teaspoon garlic powder
- 100 ml apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons natural honey
- 1 tablespoon Worcestershire sauce
- Cooking juices collected from the tray
Preparation:
- Seasoning: Rub the ribs with the dry mixture of salt, pepper, sugar, paprika and garlic. Cover with cling film and let stand for at least 1 hour (ideally 12 hours in the refrigerator).
- Indirect cooking: Preheat the grill to 140°C on indirect heat. Place the ribs on the rack and the tray to collect the fat underneath.
- Collecting the juices: Cook for 2 hours. After 90 minutes, check that the juices are not burning. Add a little water if necessary.
- Preparing the glaze: Collect the juices from the tray, strain them, and bring them to a boil in a saucepan with vinegar, mustard, honey, and Worcestershire sauce. Cook until reduced by half.
- Final glaze: Brush the ribs with the sauce and increase the temperature to 180°C. Cook for another 15-20 minutes to caramelise. Serve hot with more sauce on the side.
Vegetarian version of Seitan Ribs with Sweet and Smoky Glaze
Total estimated time: 1 hour
Difficulty: Easy
Ideal temperature: 180 °C
Serves: 3-4
Ingredients:
- 500 g firm seitan in 2 cm thick strips
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- 1 teaspoon liquid smoke or smoke chips in the aroma tray
- 1 tablespoon natural ketchup
- 1 tablespoon coconut or brown sugar
- 1 teaspoon Dijon mustard
- 50 ml vegetable stock or vegetable juice
Preparation:
- Marinade: Mix the soy sauce, oil, cumin and liquid smoke. Coat the seitan strips and let stand for 30 minutes.
- Flavouring: Prepare the large tray with slightly damp wood chips. Place it under the seitan.
- Indirect grilling: Grill at 180°C for 25 minutes, turning once.
- Sauce: In a frying pan, mix the vegetable stock with the ketchup, sugar and mustard. Cook until thickened.
- Glaze: Brush the seitan with the sauce, return to the grill and cook for another 10 minutes until seared.
Recipe for Glazed Ribs with Smoked Juice (and Vegetarian Seitan Version)
This recipe makes the most of the cooking juices that accumulate in the trays, collecting large amounts of fat and transforming it into a rich, thick sauce full of flavour. The method ensures heat control thanks to the tray, a caramelised texture on the meat and an intense glaze, ideal for special occasions or family barbecues.
Glazed Pork Ribs with Concentrated Juice Sauce
Total estimated time: 3 hours
Difficulty: Intermediate
Ideal temperature: 135-150 °C (slow cooking)
Yield: 4 servings
Ingredients:
- 1 rack of pork ribs (1.2–1.5 kg)
- 1 tablespoon coarse salt
- 1 teaspoon ground black pepper
- 1 tablespoon brown sugar
- 1 tablespoon sweet smoked paprika
- 1 teaspoon garlic powder
- 100 ml apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons natural honey
- 1 tablespoon Worcestershire sauce
- Cooking juices collected from the tray
Preparation:
- Seasoning: Rub the ribs with the dry mixture of salt, pepper, sugar, paprika and garlic. Cover with cling film and let stand for at least 1 hour (ideally 12 hours in the refrigerator).
- Indirect cooking: Preheat the grill to 140°C on indirect heat. Place the ribs on the rack and the tray to collect the fat underneath.
- Collecting the juices: Cook for 2 hours. After 90 minutes, check that the juices are not burning. Add a little water if necessary.
- Preparing the glaze: Collect the juices from the tray, strain them, and bring them to a boil in a saucepan with vinegar, mustard, honey, and Worcestershire sauce. Cook until reduced by half.
- Final glaze: Brush the ribs with the sauce and increase the temperature to 180°C. Cook for another 15-20 minutes to caramelise. Serve hot with more sauce on the side.
Vegetarian version of Seitan Ribs with Sweet and Smoky Glaze
Total estimated time: 1 hour
Difficulty: Easy
Ideal temperature: 180 °C
Serves: 3-4
Ingredients:
- 500 g firm seitan in 2 cm thick strips
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- 1 teaspoon liquid smoke or smoke chips in the aroma tray
- 1 tablespoon natural ketchup
- 1 tablespoon coconut or brown sugar
- 1 teaspoon Dijon mustard
- 50 ml vegetable stock or vegetable juice
Preparation:
- Marinade: Mix the soy sauce, oil, cumin and liquid smoke. Coat the seitan strips and let stand for 30 minutes.
- Flavouring: Prepare the large tray with slightly damp wood chips. Place it under the seitan.
- Indirect grilling: Grill at 180°C for 25 minutes, turning once.
- Sauce: In a frying pan, mix the vegetable stock with the ketchup, sugar and mustard. Cook until thickened.
- Glaze: Brush the seitan with the sauce, return to the grill and cook for another 10 minutes until seared.
