I have to decide depending on the Canadian MRSP and how often I will actually make use of it since I only make a 2 high temp pizzas a year. I’m not sure I’ll get enough mileage out of a Doe-Joe unless there’s more cooks that can make use of it.
I have found that personally I don't really care for the flavor that burning fat creates especially on something with a delicate flavor like chicken or other poultry. Kind of a sharp, over smoked carbony taste, that obscures poultry's natural taste, IMO anyway. I use a drip pan with all my poultry cooks. Although I let my Prime Rib and other big cut beef and pork cooks drip on to a foil wrapped deflector stone. I let thin lamb rib chops drip into the fire, but I don't like the fat burning taste on longer lamb cooks like leg of lamb or lamb shanks. Maybe just, me.