u/defenceman101

I have a pit past 700. I usually keep the drip tray covered with foil, but I guess when I do that, I lose access to the sear function of my grill. I am relatively new to smoking. I only got the smoker in March. How does everyone else handle this? You just let it build up and clean it later or how do you clean it or what do you do? I’m a little overwhelmed at this part, I’ve done a lot of cooks and I feel like I’ve used a ton of foil.