- Joined Jul 5, 2013
I have an MES 30. For things that produce more drippings (sauced ribs, bacon, etc) what is the best way to handle drippings? I realize that the water tray will catch some, but I'd prefer not have a giant mess in the bottom of the smoker. I'm concerned that if I put a foil lined pan below the meat that it may block heat distribution.