I have an XL and to date for indirect/slow cooking have just used a drip pan (baking dish) either right under the meat or set right on top of the lump (light on one side, dish on the other).
I have been thinking about "upgrading" my technique to one of either 2 methods. One, use an XL extender and 18" drip pan that fit under the grill (available from the ceramicgrillstore.com) or two, go the traditional placesetter route.
Two questions on the placesetter. Do you not have to use a drip pan as well and therefore why not just go with method one? And does the placesetter leave enough room above the lump when it is feet up? I usually fill my lump up close to the top of the fire ring especially for long smokes and it would seem that the placesetter would be sitting basically on the lump?
Any advice would be welcome.
Lastly regardless of which route, is there any online stores available in Canada or actual stores near Toronto? I saw the extender and drip pan at the ceramicstore but the US$50 shipping charge is more than the cost of the 2 products??
Many thanks and sorry for the length