Originally Posted by savageford
That sounds awesome, one question though. I cooked it right on the grate do you think if I put a pan right under it on a second grate that the drippings would burn?
Here's how I usually do it- Form the loaf on a small cookie sheet, then into smoker for an hour or more until it firms up and renders out some of those tasty drippings. Then take a wide spatula and lift the loaf off cookie sheet and place directly on the grate to finish the cook and take the pan and drippings in to the kitchen for when you're ready to make your onion gravy. I suppose you could do it with a pan sitting on a rack below the loaf, and if you're worried about the drippings getting burned you could loosely line the pan with foil. My loaves are also stuffed(rolled) with spinach so they're even more difficult to handle when raw. I mainly start mine directly in a pan for ease since the loaf can be kind of tough to handle before it's cooked a little and firms up a bit. If you're concerned about the pan hindering smoke penetration don't worry, it doesn't.
Or you can use foil for the pan(as seen in idiotic photo taken while catering a party)
Served over mustard mashed Yukon Gold spuds and the onionionioonnnnne gravy-