I put foil under the the flat side of the ham and make a little bowl out of it by crimping up the side around the the bottom of the ham about 2 - 3 inches deep. It catches most of the drippings and protects the ham from drying out on the flat side that is facing the element. I put my wood chips right on the hot plate burner with no pan. I found that a pan setting on the hot plate will bring the temprature down too low, as it makes the hot plate cycle prematurely. Otherwise I let the jucies from what ever I am cooking just drip right down on the buner and the bottom of the pot and drain onto a pan underneath the pot. I have done this now for 4 years and never had a short. After I finish smoking and it all cools down, I unplug and pull the hot plate out and scrape the residue build up off the plate and under the coils with a screwdriver. I have smoked hundreds of hours before the hot plate had to be replaced because of rusting of the metal base under the coil fo the hot plate. I get my hotplates at Walgreens $9.95. Replacing once every year or two.