Couple questions about my new gosm.Just got it seasoned and would like to smoke tomorrow.In the manual they mention cleaning out the "grease pan".I don't see that I have one.Got my racks, then the water pan, finally the fire box and of course down below the burner. I understand everybody lines the water pan with foil. Is this basically the grease pan? Also I wondering about temperature control. I hope I can keep it from getting too hot. Also knowing that the therm on the door would not be very good I bought a Weber remote digital therm. It doesn't appear to allow you to choose a target temp. Rather you select a meat type and that has a temp associated with it. I believe 170 is the highest avail target temp. I'll need to be able to target higher than that won't I? Hopefully somebody out there tonight can help me with these questions.
dmack
dmack