Good drippings usage??

Never tried that. I'm always leary of ANYTHING chicken that sits in the Danger Zone (40o - 160o) for any lenght of time.

Meat juices, after being defatted and brought back to a boil might be useful but again, I never tried. My guess is they'd be kinda smokey. Might make an interesting "liquid smoke" additive to a Q sauce, or basting sauce.

Perhaps Smokin'Okie has experimented with drippings. Smokin'?

I would definitely advise against it.

The drippings go into a pan under the unit and sit at room temperature... Bacteria will grow at a rapid rate and produce dangerous toxins.

If you want to catch some juice, put a pan INSIDE the unit. As long as the temperature stays above 140, you are ok...

The juice you will get will be the same as the au jus you get when roasting prime ribs, you defat it, strain it through cheese cloth
and you have a smokey au jus...

How it will taste? SMOKEY... but you could mix with water and pour over your meat for added flavor..

BUT, this is all theory... please test this before trying out on customers...