I know about using foil to line the bottom of the smoker and the top of the wood box, but from some of the pictures I've seen, the grates seem to get very crusty, which looks difficult to clean. Is there any advise to put a drip pan under the meat to keep the grates cleaner? Especially if the meat has any sauce on it?
I just got my smoker today and am breaking it in. I want the first run to be successful.