Bottom foil

[old sarge]

The only downside is the inability to mold the pan up the sides as you can with foil, unless the fit is very snug.

[DivotMaker]

Could a quality bakers sheet work?

They make them very close in the size needed. Slide in, slide out

I wouldn't mess with that.  The liquid needs to drain down the sloped floor, and out the drain hole.  Plus, I think you would find this would be very close to the bottom of the smoke box.  Not worth messing with, just go "easy" and use foil!

[Pork Belly]

I never thought foil on the bottom of the SI would be such an issue.

[DivotMaker]

I never thought foil on the bottom of the SI would be such an issue.

+1!

[SuperDave]

I never thought foil on the bottom of the SI would be such an issue.

+1!

See what you guys get for thinking?  LOL!

[DivotMaker]

Yeah, Dave...lol!  I guess that's one area that I always thought fell into the "if it ain't broke, don't fix it!" category.

[elkins20]

Since we are on this subject sort of how do you all feel about using a power washer to clean the bottom occasionally? And then drying really good.

[DivotMaker]

Since we are on this subject sort of how do you all feel about using a power washer to clean the bottom occasionally? And then drying really good.

Wouldn't hurt a thing, but I'd consider it overkill (I have a power washer).  Just a simple wipe down, with paper towels, is good enough for me.  About once a year, when the buildup just gets to bad, I strip the inside with EZ Off and re-season!

[drains]

I'm not going to clean and or reseason mine unless it gets so bad that the door won't shut! I've had to smoke a lot of fat and greasy pork butts to get just the right patina on my little buddy. I don't even consider it dirty, only encrusted with all the delicious tastes and smells that keep me coming back again and again to the magical land of LazyQ. 

[elkins20]

Ok OK I just on the Lazy side, and the power washer is in the garage. I thought hmmmmm maybe. I like the easy off idea also. And Dale I was letting mine go until the foil started sticking to the floor. The sides and door yes have not touched it. But, the floor is another matter. lol

[drains]

Even though i foil the bottom some seems to always get underneath and i just wipe it out when i change the foil. Nothing to it.

[mizzoufan]

+1.  I have some old dishrags that I keep out with the smoker (and run through the dishwasher with the racks and such instead of the washing machine to keep grease out of there) that I use with hot water to wipe off and sorta scrub the smoker before I put it away.  Keeps the grease down to a minimum for health and fire safety issues and keeps my seasoning intact.

[bigfoot21075]

I tried large foil pans from Rest depot when I first got my #3, it had an adverse effect of the evenness of cooking. I also tried covering the floor of the cooker with foil, total waste off foil and time. After that I only foil the lid of the wood house, NOTHING else ever. I have an old wood spatula I run across the bottom to get any standing liquid or chunks out, other than that it is all seasoning. I have never understood why some people clean their pits. Dozens and dozens of cooks later, I am still producing wonderful food with this thing.

[Check-My-Que]

The advantage of the foil is it will contour to the slope of the bottom of the smoker. In this way the liquid will go to the hole and drip pan. But it would be interesting to know how the lid works.  However using a couple of feet of HD foil would be less expensive.

I pulled mine out last night (first smoke run with food) when it was still warm. It was a little sticky but came out, it might have really stuck if I had let it cool down all the way. 

[SconnieQ]

Reynolds makes a foil that is one notch heavier than Heavy Duty. It is called "Super Strength". That's what I use for lining the bottom. Grease is going to get under there no matter what, but the heavier foil lifts off easier. As far as cleaning the bottom, I don't obsess about it. I use an old plastic credit card to scrape off any loose gunk. Then wipe it out with paper towels. There is no need to get it perfect. Considering all the dripping fat and smoke that goes on inside these things, I consider them really easy to clean and maintain. I also thought I read somewhere on this forum that you should not put any sort of drip pan on a rack beneath your meat as it messes with the temperature reading, even cooking, smoke flow, or something...