I cooked wings on my large yesterday for the first time, and I had a mess with burning drippings. (375 indirect; giant wings, three to a pound) My drip pan was elevated off the platesetter by a half inch. I had a healthy fire going. About 20 minutes into the cook, smoke was just pouring out of the egg. I thought of putting water into the drip pan, but I didn't want to "steam" the wings; I wanted them crisp. Fortunately, the wings didn't pick up a "bad smoke" taste (my stepson, an aficionado, kept saying, "These have such a great taste!"), but I want to avoid this situation in the future. Suggestions?
Owner of a large and a beloved mini in Philadelphia