Meat placement on smoker grates

[viper12161]

Hey guys,

So I have a question. I have a Chargriller Duo that I have the attached firebox for. I did all the mods recommended for the Chargriller Pro and got it working pretty well. Inside my smoking chamber, I have the main grates and then the grates that attach to the cover...the one that moves when you open it. I have been doing some reading on smoking a pork butt...and many are saying to have a foil pan under it to catch drippings for reuse when shredding. To do this, would I put the meat on that upper rack that moves and the pan on the main grate below it? I feel like that might affect cooking not being on the main cooking surface, but if smoke is in entire chamber, maybe not. Or would I put the pan below the main grate on top of the baffle (this doesn't seem like a good option as its got an angle and is bent in the middle so I don't think pan will sit straight). I would also like to add that you guys freaking rock!!! Very new to the smoking thing and everyone has been awesome in helping out, so thank you!!!!

 

[Winterrider]

I have just put a small metal rack inside a cooking tin pan Smoke will still circulate around to the bottom side. Put on main rack.

 

[SmokinLogs]

I’ve had the same dilemma with my first COS. That top shelf can be a little shaky for a whole pork butt. I will have to second what Winterrider said. I have put some small cooking racks on a metal pan and cooked butts like that to catch the drippings and it worked out really well. Good luck.