I had bought some pizza pans from Amazon to use to collect dippings and found that they were so flat that the mess from pork butts wasn't always contained. I found this 1" deep pan for the XL:https://www.etundra.com/kitchen-supplies/baking-supplies/baking-pans/pizza/pans/american-metalcraft-adep18-18-in-by-1-in-deep-pizza-pan/
It works well with my Woo from CGS. Its deep enough that it can collect a lot of grease with out overflowing and shallow enough that I can raise it a bit off my stone and still have good air circulation under the meat.
I picked up a 10" and 11" to use with my medium. The 10" fits within the platesetter and the 11" provides a little more coverage for bigger items w/o blocking too much airflow.
They have additional sizes so small and large eggheads should be able to find one that fits. Some sizes are available in 1/2" depth, which would be adequate for most uses.