KC Smoke
Knows what a fatty is.
I always run my 22 with the water pan wrapped in foil. Last cook, a butt & brisket, rendered a lot of fat that ended up breaking through the foil and in to the pan. No biggie just a pain to clean. So I'm thinking I want to run with an 18" clay saucer wrapped in foil instead. Considering I poured out a full 12 ozs of grease do I have a major grease fire concern?