I have just started smoking and am very grateful for all of the great info you have provided! (I have a Masterbuilt 40" electric smoker) I seen one of your suggestions about putting the meat in a foil pan and using a muffin tin to keep the meat out of the juice and also help keep the smoker clean. What about just putting the meat on the rack like normal and then putting the foil pan on a separaterack directly underneath to catch the drippings? It seems like this would work better to allow more heat and smoke to get to the meat and also the juices could still "steam" the meat as it cooks. The rack the meat sits on would obviously still need to be cleaned but at least you are preventing the bottom parts of the smoker from getting mucked up. Your thoughts?