Not Dustin, But I think he means he puts foil over his water pan. But he doesn't wrap the pan tightly. Leaving a pocket of air between the foil and the bottom of the water pan. Which keeps the grease that drips down into the foil\pan from burning.Dustin, what do mean an air pocket with the foil? Can you share a photo of that? How does the air pocket help?
Burning grease is what i was after when I bought the fire dial. But I still have yet to use it again just because after that first cook with it i honestly don't like the smell. I think grease dripping down into the fire where it immediately burns is one thing. But having it drip down into a dry water pan,or on top of the fire dial is another. Like if your cooking pork you get a burnt bacon smell. And I am sure if you have enough meat on there you get a burnt bacon taste.
That is why so far i have only tried my fire dial once. Maybe I havn't given it much of a chance. But I think my terra cotta saucer foiled and sitting on top of the dry water pan is the best way for me to go. Which pretty much does what Dustin is talking about. It leaves a huge air pocket in the water pan. So the grease that drips down doesn't burn.