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Yes it definitely makes clean up easier to use a drip tray under the meat. It'll catch a lot of grease and juice. You can also partially fill it with water for some temperature regulation on a long low cook like using the water pan on a WSM. Also be sure to line the inside of the bottom of...

Here's a couple pics of my charcoal Go Anywhere Grill set up. Tonight in the back yard I cooked up a 3.5 lb /1.6kg prime rib roast for a special Thanksgiving weekend dinner. We paired it with a fantastic bottle of Ontario Cabernet Sauvignon, oven roasted carrots, potatoes, and sautéed onions...

Other than lining the bottom with foil, can you set a foil drip tray to catch the grease on the gas version? With the charcoal version, there's the second grill below where we can put a drip tray when zone cooking. I've sure enjoyed the charcoal GAWG. One of the great things about the GAWG...

My best guess at this point is it can't do a whole 12 to 15 # packer, but maybe could do a fit a brisket cut in half of up to around 6 - 7 pounds? What do you guys think? I found a video where they set up the GA with snaking pairs of briquettes around the edge for about 30 total plus 5 burning...

Anyone have any experience with doing a brisket on the WGA? I'm curious how many pounds can be smoked in that little unit. What do you guys think?