Rich wrote:
> "Dave Smith" > wrote
> > Sheldon wrote:
> >>
> >> Why the drip pan... it defeats the whole purpose of outdoor grilling...
> >> no smoke.
>
> The flame-ups caused by dripping rendered fats produce soot, not smoke

If there are flare ups then the heat is too high... lower the heat. duh

The pan is just plain dumb... that's grilling with training wheels...
may as well roast in a pan in an oven.

Rotisserie on a grill should be by low indirect heat... wood chips
produce soot too, and creosote... everything that *burns* produces
soot, even burnt chicken... LOWER THE HEAT ! ! !

For your grill:
http://www.amazon.com/gp/product/B00...ance&n=3375251


Sheldon