I rather my meat taste like hickory or oak rather than burnt grease. How do you all handle it ? I was considering sliding a baking pan just big enough to be over the element and chip pan but small enough to allow the smoke to go around it. I have a Royal Oak smoker and I would have just tried it but I won't be using her until I'm back home next May. I'm going to build one here in the Philippines but if this is the answer it will be harder to pull off because I have less to work with but I got some ideas already like finding an old 12-14" pot lid since my build is a 16" diameter cylinder shape. If this isn't the answer maybe side drum is the way to go. I just like electric because it is so much easier to control the heat.