Reducing smoke from drip pan?

[Acoustic]

In my vertical smoker, my drip pan has to be kinda close to the flame (propane). Even at 225 degrees, I am getting some unwanted smoke from the grease burning in the foil drip pan. Is there anything I can do to alleviate that? I'd like to avoid water as I would have to refill it often, or at least I assume I would. Any advice? Maybe butcher paper in the bottom of the pan?

 

[Winterrider]

Sand ?

 

[pops6927]

Double the drip pan, and throw away the top one after every use.

 

[indaswamp]

Great advice pops! only thing I will add is to bend the rim down on the top pan, this will give you a thicker air gap between the pans for insulating the top pan from burning...

 

[chef jimmyj]

Dad put Baking Soda in smoking Grease pans in the Oven. I imagine it would work for Smokers too...JJ

 

[Acoustic]

I used a double layer pan and it helped but its still smoking a bit.

Which is better between sand and baking soda?

 

[indaswamp]

I would go with sand....

 

[indaswamp]

What kind of smoker are you using?

 

[Acoustic]

Masterbuilt portable gas grill. Pretty small, so the pan is fairly close to the flame.

 

[indaswamp]

Masterbuilt portable gas grill. Pretty small, so the pan is fairly close to the flame.

Is this your smoker?
https://www.homedepot.com/p/Masterbuilt-MPS-20B-Patio-2-Portable-Propane-Smoker-MB20050116/304338590

If it is, I am not familiar with it...looks very, very small. I would fill the pan with dry sand.
Very inefficient for smoking IMO because the meat is too close to the flame. I like 2ft. minimum for a propane smoker which is why I built my own.

 

[chef jimmyj]

IMHO... Baking soda is cheap, easily stored and after a quick scrape to remove the bulk, the whole remaining mess washes down the drain...JJ

 

[SmokinAl]

Well I have a completely different opinion.
I think the smoking grease will add to the flavor of the meat.
I only say this because on my Santa Maria grill the meat is cooked over a direct fire & the grease drippings dropping down on the fire add to the flavor as they smoke & burn. Same thing in my Lang, the grease hits the RF plate & smokes & gives the meat a wonderful flavor.
Al

 

[skidog]

I thought the dripping grease was one of the selling points of Pit Barrel Cooker and UDS. That the drippings hit the charcoal and create good flavors on the meat.