As I have mentioned i am cooking 32# of pork butt tonight for a friends ribfest. I currently have the small stainless drip pan from ceramicgrillstore. Should I have a aluminum pie pan on the stainless to hold more of the drippings?
Also, this cook will be done on site 20 miles from my house. I'm confident on timing but a bit nervous I can't look out at the temp. On my nighttime bathroom break. Any suggestions on that?