Hello my name is josh. For a long time I have been interested in building a smoker. I have a few questions before I can proceed with my plans. I understand that the baffle direct the smoke and I wanted to put the smoke stack on the same side of cooking chamber than my smoke chamber is attached to because I feel like the smoke will be able to better penetrate the meat this way. My biggest concern is that I'm not sure what the purpose of the "drip pan" is and wasn't sure about the fabrication of it or the other parts that would make it functional. Any feedback would be helpful. Thanks , josh.