I agree with AustinL as I have never had a problem of anything sticking to the grates.
Originally Posted by AustinL
How hot are you cooking these things at? I've never had anything stick to the grates of my smoker. As for the foil pans; if you do not cover them its been my experience that smoke will still get down there over a long cook. The only down side to doing most of your cooking sitting in a pan would be the need to drain some of the fat drippings off, which could present a whole new set of problems if you are having problems with it falling apart while moving it. If you only use a pan the last couple hours of cooking most of the dripping collected will not be too greasy too toss back in the meat, and it is a lot easier to pull the meat in the same pan you plan on serving/storing it in.
I smoked mine at 225 and let internal reach 205 and it stuck bad. Had fat side up.