It seems from what I've read here on the forum most users seem to recommend NOT using a drip pan. The reason I think is heat convection and smoke interference. I get it and for the most part agree. However, today I felt like being contrary and did my first whole chicken and used a drip pan. It was a pretty large chicken so I brined it for about 24 hrs. and then rubbed with some seasoning I had in my cabinet and set my smoker to 165* internal temp. and let 'er rip at 275*. I used 5oz of oak for smoke. Well, came out great and the best part is all the drippings in the pan and none splattered around the bottom of my smoker. So, an easy cleaning job. So far as I can tell the drip pan did not make a difference other than catching all the drippings and making my life easier.