Originally Posted by jimstocks53
Highly recommend you place your meats in a pan to catch the grease. Much less chance of flare ups when using the grill side and you will save yourself clean up. It isn't smoke and heat which burns up and corrodes grills and smokers but fat and salt. I have found my meat ends up just as smoked in a pan and I get to save drippings as 'au jus' for use. Not sure there is a downside to 'panning'. Enjoy!
It's hard to see in the pics but I used a disposable drip pan placed on the coal grate just below the chickens.
This is the final product, it sure looks great. I'm letting the birds rest for a bit before carving. I can't wait to dig in in about 15 minutes!