Good question. The baffel is sitting on a couple of rails that I added to the inside. I may have to cut some drain holes in them. I usually have a foil pan under the meat when I use my mes30. I have some chicken hind quarters on right now and I just put a foil pan on top of the baffel under the meat. It seems to be working fine. This thing is great. I filled it up with charcoal this morning at 10:00am to season it. I let it season for five hours playing with the temps the whole time, running it anywhere from up to 330 and down to 230 degrees. It is now going on six hours and the temp is at 230 on the original load of charcoal. I love it.