I have read pros and cons on installing a drip pan over the fire in a UDS to keep the meat juices/fat from dripping into the fire. I saw one pro that said it prevents flareups. One con said the dripping juices in the fire provides more flavor to the meat. I am leaning towards installing a drip pan above the fire. My thinking is it will help with temp control and keep the meat directly above the fire from burning.
Any experienced comments on this topic?