MES and Smoking a Turkey

[beernuts]

I had a sucessfull first smoking adventure of pork ribs Friday in my MES 40.  They turned out pretty well for my first try - a bit too fall off the bone but well spiced and tasty.  I'm on to my next smoke, a thanksgiving turkey.  I've got the recipe I'm going to use so thats set but the question I have concerns how to keep the fat from dripping all over and leaking out the bottom.  Should I place a aluminum pan beneath the bird to collect the drippngs or let them go and settle in the water pan and drip pan.  I use aluminum foil on both but there will be a lot of drippings.  I guess what i wonder about is whether or not the pan will cause a problem with smoking or heat. 

Thanks for the help...

 

[whistlepig]

I always foil both my drip pan and water pan on my MES 30. I like to put an aluminum pan under big pieces of meat like beef roasts, turkeys, briskets, and pork shoulders. I can't see that the smoker can tell the difference. Plus when I smoke beef roasts, brisket, or prime rib there is always an aluminum pan under these to catch the drippings to prepare Chef JJ's Au Jus.      

 

[so ms smoker]

  Just make sure you have room for the smoke to flow around the pan. All should be well!

  Mike