Fat drippins causing smoke?

I'm trying something different in my UDS today... Instead of using a water pan as a heat shiled (mounted on a grate above the coals, I dropped a perforated pizza pan directly on top of the fire box to see how that would work as a heat diffuser. I actually wanted to suspend the pizza pan above the fire box, but was already running late for church so I "improvised" :wacko:

Three hours later I still have some white smoke, not billowing smoke mind you, but enough to annoy me. Think the fat from the butt is dripping into the fire and increasing the smoke?

David

Since it's not billowing smoke, and the temp is consistent, I'm not gonna worry about it then. It's just that I've usually had the heat deflector which resulted in less smoke, so I'm a bit concerned about too much smoke.

I simply love the trial and error aspect of BBQ!

Sawdustguy said:

You are lucky you didn't have a pit fire with the fat dripping into the fire.

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I think the perforated pan did a great job of dispersing the drippings and keeping the flames down. With that said, when I removed the butt a portion of the fat cap stayed behind and I got a nice flare-up! :grin: