I'm interested in a gen2 SF to be used mostly for long low and slow cooks of things like brisket, beef ribs and pork butts. I'm concerned these greasy types of meats could cause enough grease drippings and ash to combine and ignite since (I think) Weber is still using the same floor-based grease trap on the bottom of the smoke chamber. Is this still a concern with the gen2's?
I've read that some combat this by placing their own drip trays on top of the flavorizer bars to catch the grease before it drips to the bottom. Anybody have any pics of this? I'm trying to picture how this would work. I have some heavy gauge sheet metal and could make a DIY drip tray similar to what comes on Camp Chef and Traeger style units.
I've read that some combat this by placing their own drip trays on top of the flavorizer bars to catch the grease before it drips to the bottom. Anybody have any pics of this? I'm trying to picture how this would work. I have some heavy gauge sheet metal and could make a DIY drip tray similar to what comes on Camp Chef and Traeger style units.
