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I would use a drip pan when doing "low and slow" so you won't have a grease fire on your next cook.

You're lucky the water didn't run down into the fan motor and short the ignitor (ask me how I know). Lessons learned: don't cook in the rain, cover it if leaving outside and don't spill water into it while trying to set a water pan under the grate (again, ask me how I know).

Mine was 75 degrees hotter than the RecTeq showed. Called RecTeq and he suggested I not adjust the offset because their PID thermometer was reading temps at 100 different places inside the grill. I then asked how can a thermometer mounted on the side of the bowl read temps all over the grill...

All I have to say about drip pans, is be careful NOT to spill water into the bottom of the grill when placing it in. The spilled water makes it way to the blower fan. Ask me how I know.

@Armadillo59 my go to for reverse searing steaks is 225 until IT hits 125, take the steaks off and crank up the Bull to riot mode, then 1 min each side.

@Armadillo59 I've had to tinker with the cook times for my wings, the method that works for me is 45 minutes at 250, then crank it up to 350 for 30 minutes, flipping on the last 15. Sauce is optional :)