GLH
In speaking for me, perhaps you overstate a bit.
It is not that i "don't like" smoke on meat.
I simply want it with less frequency than many here. The idea of smoking side dishes to accompany smoked meat would certainly be overkill for me.
As to methods/recipes i sure don't know anywhere near what many here know about producing Q.
So many have arrived at different techniques and recipes it is clear that Q ing is a very "inexact" science! Few agree about anything!
Illustrative of that,the Cookshack people have produced at least one expensive cookbook that members here generally advise should be "thrown away"! Apparently even the manufacturer of the machine isn't right!
I do acknowledge that i am not likely to accept anything as gospel until i personally observe a method and the result.
I have been fumbling along with my smoker and like most beginners at anything have had generally good but mixed results.
My question about using a drip pan will in the end be settled by my own experimentation, but i wanted to start with some experienced thinking.
Thanks to all who commented.
dick.