Got a new smoker for Christmas (Smoke Hollow propane) and I seasoned it. Was going to thaw and brine a turkey and plunk it in there as a first smoke. I think I'll postpone that and do a couple chickens instead. I need to acknowledge my newbie-ness and start out a little more realistically. Chicken seems an inexpensive and realistic way to start. I'm REALLY fascinated by the idea of smoked meatloaf though. And smoked chicken wings ..... I mean, c'mon. I grew up eating chicken wings (near Buffalo, NY) so this sounds really interesting. I have made pork tenderloins (not pork loins) in the oven and they come out great. They aren't super thick so I'm kinda anxious to get a couple of tenderloins in the smoker as well. I've noticed that y'all are generally putting the meat right on the grills in the smoker, but occasionally I see stuff on a pan or baking sheet. I also thinbk I have to do something about catching fat drippings. When I seasoned my smoker I noticed the drippings wanted to run down the legs. My dogs will LOVE me if I just let it drip, but my wife sure won't. Do you usually put a drip pan in there to catch drippings? I would assume you'd want it well below the meat so as not to block the smoke too much. Looks like I'm going to get a break in the weather this Friday and maybe Saturday as well (it's 14 degrees out there right now.... Friday is looking to get up over freezing and no snow or rain). I ordered an ET-732 and it should be here tomorrow. I'm itching to get started.