I understand the tin foil thing....

[brderj]

I didnt want to hijack the thread below so I just started a new one...you missed me anyway, get over it.   ;D

After my first clean up I was thinking about putting in a tinfoil type roasting pan under the meat next time.  This would stop all the juices from making a mess, plus I could use them later on.  This is what I normally did when I used all my other smokers.  Anyone do this, if not why?

Thanks guys...if someone holds my hand or points me in the right direction I will gladly post pictures of my first Q. 

Jay

[Tiny Tim]

On my last shoulder/butt, I had the meat sitting in one of those foil pans (only 3/4 inch deep though), so not a problem, except that all the juices and rub that collected dried out and crispified.

Pics are easy.  Find a hosting site like flikr or photobucket or even get yourself a free website from somebody like yahoo/geocities.  Once your pic is uploaded to the host, it's given a url, and you just type or paste the url between the <img> & </img>  tags (replacing the < with [ and the > with ]).

[brderj]

Will do Tim, thank you very much.