Reply to "Burnt grease on foiled lid of wood box is causing a problem."

Believe me, it is not a pleasant smell or taste. The drippings off the butt puddled up on the tinned lid and after 18 hours it burned and caused it to add a bad flavor to the butt. It was still good, but it did not have the good pure smoke flavor that I like. I am a newbie and will get better with time. I am also a fan of this unit and have influenced two of my co-workers to order them one of the new style smokers. So I am not complaining about the Cookshack, just looking for advice and hoping that someone else may have an idea that will prevent this problem. I just tried running the tin foil through the bottom rack and attaching the foil on both sides of the lid, thus making a tent of foil from the rack to the lid, which allows the drippings to run down the foil and stay off the lid. I tried this over the weekend and it worked nice on a brisket. I attached a picture of what I'm talking about.