- Mar 21, 2017
- 6
- 10
I have attached a photo of my setup, i control the burners with a PID, up to this point I had been using the cast iron skillet with wood chip method for smoke. I just purchased a masterbuilt cold smoker attachment that I plan to mount on the right side lower to create and maintain more controlled temps (even though I was in the =/- 7-10 degree mark before). My question is: does anyone have any ideas on a heat baffle/drip tray?? I want to completely keep the drippings off my burners. I ruined my first set of burners because of drippings while cooking about 80 pounds of summer sausage. I only wish my smoker was still this clean.