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Thanks for all the feedback everybody.

So the fat cap adds alot to the juices that would end up in the pan. I was thinking this may have been my mistake. I think next time I may leave it, but score it a little. Thanks for the feedback.

I put water in it after an didn't see a leak, but leak may have sealed late by some of the burnt crust that formed form the juice. This was a thought I had. This smoker is a pain to maintain heat, but I try and keep it in 210 - 250 range.

Summary: first cook got lots of juices in the aluminum pan I cooked it in, 2nd time no juice just alot of hard black crust no moisture anywhere. What did I do wrong ? Currently using a propane masterbuilt sportsman elite (single door): cast iron pan instead of the old chip tray, and drilled...