Foil in Bottom instead of drip pans

[Smokindave]

Just curious,
as I continue to look into the EX6, I see some place a drip pan on top of the flavor bars to catch the grease. But when you do that you miss out on the flavor bars doing their thing, which is releasing that smoky sizzle when grease/juice hits that hot flavor bar.
Instead of placing drip pans on top of the bars, has anyone simply placed aluminum foil on the bottom of the cooker. Then when you're finished, let it cool and simply lift out the foil and all the grease and ash should be on the foil. I would think that would make cleanup super fast and easy, and yet you still get the use of the flavorizer bars since the foil is underneath , on the bottom of the cooker. Simply line the bottom, going around the pot etc...
Without having the EX6 to verify this, am I missing something or does this make sense?
Is there anything in the bottom that would prevent this that I'm not aware of?
Thanks for your help
David

 

[Goneincognito]

The flavorizer bars do very little (if nothing) at low heat so really no point.

 

[TimA]

Is this an effort to save time, or a fear of so-called “grease fires”?

 

[Hispanicgamer]

Is this an effort to save time, or a fear of so-called “grease fires”?

No I think smokindave wants to know if placing pans on the flavorizer takes away flavor that would result from the meat juices vaporizing on the flavorizer bars. I agree with goneincognito in that the bars are not hot enough to add anything to the cook. More flavor would most likely come from something like a steak at a higher temperature.

 

[MrPhilGrillTX]

My pans tend to have stuff that's sizzled and burned in on them, tho longer cooks like pork butts, I guess the drippings are mostly liquids and don't do any sizzling after enough drip.

 

[bbqking]

my only concern would be with the fan blowing on the pellets it might suck in or blow the foil around….would have to weight it down.

 

[JpsBBQ]

There is no vaporization of fat on the flavorizor bars as stated above. It’s a mute point really in terms of flavor at temps below 400 really. I only use foil pans to aid with cleanup on very dirty long cooks. I don’t bother with say ribs. I probably will with butts and briskets. I also wrap in a foil pan when possible to ensure I capture the seasoned rendered juices. I reincorporate them into the final pull or sliced product. Do NOT be afraid to use the Smokefire as designed. It functions great despite rumors to the contrary. Enjoy!

 

[kaptain_zero]

I use some of those rare earth magnets.... Seems to work fine.