I am wondering what is commonly used for a drip pan to go under the cooker. I would think the disposable foil pans would blow out in windy conditions and create a mess. Also, is it a common practice to put a drip pan on the lower grate, under meat that is on the top or middle grates?

gc/tx, no drip pans inside. disposable pans, you are right, they could blow away without some weight inside, eg, a rock or something. Also be aware that salt from your drippings will eat holes in those pans eventually, I know. I've heard of people using heavy glass pans, no problems there. Welcome to the forum and happy cooking, Bob

After my Smokette comes next week and I see what size pan I need, I'll go shopping for one. The idea of using a heavy glass pan sounds pretty good. You said no drip pans inside. That must be a no no for some reason.

you dont want the pan blocking the heat/smoke from the wood box. Also any kind of a pan about as high as a jelly roll pan works.I have my 008 on top of a stand so there isn't lots of room.Sometimes I put a disposable pan inside of another heavier one.It kind of wedges in so doesn't blow away.

I posted the pan question in case someone may have found "just the perfect pan." This is obviously not a big deal; I'll look around for something in a store that handles pans and the like. Am thinking one that has a no-stick surface might be nice.

I found the perfect pan in the bottom drawer of my electric range. It is enamel coated, about 2" deep, and heavy. I think it is the broiler drip pan. It always cleans up very easily with just a spray of hot water from the faucet.

I use a old cake pan. Like Hippie I spray it out with hot water.It's about 2" deep.

I have what Hippie has.

You can also go to a restaurant supply store and buy an heavy aluminum pan just the size you want and THEN add a temp alum pan inside that. Remember you're going to have to empty/wash it. The removable pan you can just toss. It won't blow away if you buy a pan deep enough to fit under the smoker that won't let the insert fly out.

Personally, I like to keep it real simple. I buy a 10-pack of 12X9X2 disposable aluminum pans. Insert a small rock to weight pan down and slide under the CS (008). Toss after a few smokes and repeat process. Cheap, easy, and effiecient.

My model 55 came with a stainless steel drip pan. I line with foil and just toss after use. Maybe you can order one from cookshack.

Can you post the dimensions for that ss drippan please?

I think the model 55 is the residential version of the commercial model 075 that we use. We just use a 1/2 size 4" deep stainless steel insert pan for the drippings. It would certainly not blow away outdoors. You can go into any restaurant supply house and ask for a 1/2 size 4 inch deep insert pan, and they'll know what you're talking about. Should probably run about $15, give or take. Sam's club here sells two packs of them on the restaurant supply aisle for about $30. Dimensions are approximately 12 x 10 inches. These are also known as hotel pans or steamtable pans.

I'm not sure if this solution would work for the Smokette, as I've never used one or seen one in person. The stainless hotel pans also come in 2" deep versions that might fit under the Smokette, from looking at the pictures on this site.

Yea, 4" is a little too high. 2" is about right. I don't know why I am even inquiring, my wife don't even know what the broiler pan is for and it works great for me!

Totally forgot my drip pan yesterday and was two plus hours into the smoke (three racks of baby backs) before I realized it. I had a puddle but when I finally ate the ribs, I forgot all about the mess I had made.

I picked up a drip pan in one of those dollor stores. It's 7 1/2 wide x 12 1/2 long and 1 1/2 high. I line it with foil for easy disposal.