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I have been smoking large amounts of pulled pork for parties and was wondering what you all do to catch drippings so they don't burn on the place setter. I find that burning fat leaves an acrid taste to the meat. I use those shallow foil pans you get at the grocery. I fit them (small and large) like a puzzle. I filll them all with apple juice. It would be nice if someone made a custom XL drip pan that would fit with a 1-1/2 inch space around the edges to let heat up but would allow drippings to fall into the apple juice.
Your thoughts are appreciated!