Originally Posted by Divemaster
The pan is the first thing that got me too... Seems like your blocking a whole side of meat from getting any smoke.... If there is a way to make it a drip pan or as Pitbull said, put it on a rack so the bottom gets a chance at the smoke, it sounds good to me...
As for the the fatcap, I always do it up on my Lang so it's a non-issue to me...
Actually I've been experimenting with the pan idea lately due to the close proximity of my tuning plates to the cooking grate in my horizontal on the Old Country. There is too much radiant heat for beef in my opinion. I did like I said above, but cut the sides of the aluminum pand down to about 3/4" tall. The brisket came out perfect in all aspects. The radiant heat is not an issue on my LyfeTyme. If you don't have tuing plates there is no need for a pan.