Foil is your friend if you are cooking heavy meats direct on any drum IMO.
Personally, I love the taste of meats cooked direct over the coals with the fats dripping on them adding to the unique flavor, but its not a taste everyone enjoys. I found that out when I first started competing with Drums and cooked the Brisket and Butts without using foil until done and got many comment cards like "tastes like too much Liquid Smoke" or "Bark tastes like creosote". Once I started foiling those went away.
I still think a direct drum is the best Chicken cooker!
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
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