bonz50
Take a breath!
y'all with bigger offsets, I'm thinkin like 150+ gallon sizes, do you bother putting drip/water pans under your meats? what sizes?
and the related question, do you bother with disposable AL pans or you you go with full steel pans (like a stainless hotel/chafing pan for instance) that you can clean and reuse?
which brings me to question three... how much do the pans disrupt the draft of the cook chamber?
i'm mostly thinkin about cleanup duties so I can maintain the smoker (once i upgrade my current one) or should I not even bother and just use the ball valve on the bottom and leave it at that... or am i just over thinking this...
what's y'alls thoughts on it??
and the related question, do you bother with disposable AL pans or you you go with full steel pans (like a stainless hotel/chafing pan for instance) that you can clean and reuse?
which brings me to question three... how much do the pans disrupt the draft of the cook chamber?
i'm mostly thinkin about cleanup duties so I can maintain the smoker (once i upgrade my current one) or should I not even bother and just use the ball valve on the bottom and leave it at that... or am i just over thinking this...
what's y'alls thoughts on it??
