In talking to Reni ,wife of the late great Willi from whom i inherited my 50, i learned that he placed a large drip pan on a low shelf beneath the products he was smoking.
Why he asked, drip grease all over the foiled wood box and smoker floor when it can be collected higher?
Today i am cooking a 6+ butt in a pan on a rack in the pan.
Next time i will put it on a rack with a drip pan on a lower rack.
Would more experienced smokers than i am, tell me please why it makes sense to dribble grease to the wood box roof and floor?