One of my favorite things to do is cook stuff on my grill. It wasn't really to be a smoker, but I have been experimenting with it for years to get it right. I came to the conclusion that the way I used catch pans in the past was really destroying the air flow in the cooker. I had a look and a long think and decided I would take out the two flavorizer bars which don't cover burners, do away with the catch pans (which I put water in to help keep things moist) and line the bottom with foil to catch and direct drippings to a pan in the bottom. So the acid test was going to be pork ribs. And it worked well. It cooked faster and I think the heat was more even. I put a tin can of water onto the grate for the moisture. The resulting ribs were the best I ever made. Maybe a touch overcooked, but certainly tender and juicy. I love doing experiments. Next time I will do a brisket.