I shall try that dave, as for the chicken I will try that too. I have been choosen to cook brisket and chicken at the sept contest, I'm in pretty good shape on the brisket but my chicken needs help. I cook it decent now but my apperance is lacking what it takes to place. I have 4 1/2 weeks to play and see what I want to do.
Meateater, I will try the pan thing and see what happens as well. Catch heck over what? Last time I checked there was no actual Wrong way to do it, some may like it one way and others may like it another. So long as we all end with the results we want all is good. When I did the brisket I had a pan on the lower shelf to catch the drippings, then I was going to put the meat in the pan and cover but when I was ready to wrap there was no drippings. LOL they were all dried up. I was really bragging up the drums with the last smoke. My temps ran very good and consitant with the execption of when I was working the chicken and the B-Oinks. It spiked because of me having the lid off so long.
I am still brain storming the rack holder idea. When I cook on the drum, I don't have much outside. No tables most of the time. Its so easy to run I take the thermo inside and do other things. I just thought this would be a really cool deal if I could make it for only a few bucks. And have a place to hold the rack to work the meat. Or put it high and throw maybe a canvas tarp over if it was raining bad or really cold.
Sorry guys I tend to overthink alot of stuff. About half of what I think up in the round file and the other half ends up being decent ideas. Just like I want to figure a way to make a smoker that will shut the smoke off when the lid opens. ( I hate the blast of smoke inthe face ) Not to choke the fire out I would want to have a full seal damper close as the lid opens and also a valve the same size as the stack open from the fire area to the outdoors. This way the fire stays the same and only the cook area drops temps which should recover fast in a RF.