Yea, there should be a tray that goes above the heating elements, below the racks. It'll funnel any drippings through the hole in the center into the water bowl.
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Some good resources:

www.komodokamado.com

I've had my KK for three years and not only are they amazing to cook on, the folks on their forum are a great friendly resource for everything smoked!

www.naked whiz.com

Great reviews of lump charcoal brands, recipes etc.

DMAX
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What? You're throwing away all that beautiful pork rib schmaltz? :-)


Nah, seriously, I didn't realize there was a drainage system set up, that's why I suggested the disposable catch pan to make cleanup easier. My bad.
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Tupacboy, 2 hrs of smoke is good. I usually run a mixture of 3 Apple, 2 Alder and 1 Hickory. The Hickory in the Bradley is very strong.
I run mine at 210* for 5 hours. I mist them 3-4 times w/ a mixture of Apple juice and apple cider vinegar. You dont have to foil them, but I have for the last hour a few times.
As mentioned before, no need for an additional drip pan.
Good luck and remember to take pics!!! :-)
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Haha, I reminded him, too, cause when a man is cooking outdoors, the last thing he thinks about is photos.
Wouldn't be so bad, except it's the first thing we think of online, lol.
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Exactly :-)
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+1
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Well, a friend decided to drive over from the east, so if he was bringing the beer, I was going to cook.
Thawed one rack of BBRs, then Piggly Wigglied a rack of beef ribs, a few packso country style ribs and some
reduced chicken thighs. DAMN.

These came out perfect, all of it. Stupidly I took pics of early smoke on the non rib meat, but no one wants
to see tan, partially smoked meat. And the shots of the ribs were not great, taken once I stacked em to the side.
Finished the chicken by crisping the skin. Slathered with Sweet Baby Rays after this point, and HAMMERED em!!
Ep-freaking PIC! The chicken was superlative, the beef ribs were the best I ever cooked. I don't even like em,
cause I have never had em be GOOD. These changed ALL that. Freaking SBR sauce...I'd call it the best ever.
I hate sauce. Not that stuff.
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Well I definitely hope you show again at shack this year.:-)
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Hot damn that looks good, well done.
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Was it you that gave me the Juan Lopez Corona??:-)
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here's the pics guys...

Image

Image

smoking... Image


finished products

Image

Image


both came out yummy... the ribs were slightly overcooked... 30 min less would have been perfect.... i put a dozen raw eggs in there to see if it would do anything came out exactly like boiled eggs though..... no smoked flavor
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here's the pics of the eggs

Image
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looks good :-)
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Good looking stuff Brad and Tupac.

I've smoked eggs before, it's a fine balance between having no smoke flavor in the egg, getting the egg smokey flavored and turning the egg to rubber. Low temp and lots of smoke is the key.
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Nice job Tupac. What were the final times and temps?
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Nice work Charles :-)
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To which Tupac says..."TIME AND TEMPS???!! I took pictures, now I am expected to remember
TIME AND TEMPS?!?!" You folks are freakin nuts.:-)

Nice work PAC, nopw you need to use colored pucks in your smoker to crank out Easter Eggs, lol.
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:-)...Tupac, just throw some numbers out for Brent. He won't know the difference!
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what was inthe jalapenos tupac and smoked eggs?
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