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[urnmor]

To foil or not to foil that is the question. It has been asked a lot so maybe this will assist in your decision.
Here are some photos I took of my MAK 2 Star after cooking about 60 to 70 pounds of Boston Butt. The pictures shows what the flame zone and the flame zone covers looked like before and after removing the foil. I do not cover the bottom of any parts with foil as I do not see any advantage to it. The flame zone covers did have some grease on them however it was easy to clean off. There was no grease on the bottom of the flame zones covers and were very easy to clean. Grease did drip on the flame zone and it was little more difficult to clean but not much more difficult.
One more point. I have an insert in the drip pan and I did fill about two buckets with grease.
So you decide if it is worthwhile, however, IMO, it clearly makes clean-up a lot easier.

[Bar-B-Lew]

I don't foil.  I have heard other MAK owners have issues with airflow even poking holes in the foil.

[Bentley]

What is this clean up you speak of?

...it clearly makes clean-up a lot easier.

[Goosehunter51]

What is this clean up you speak of?

...it clearly makes clean-up a lot easier.

I have seen pictures of your pit, that is what makes this funny.

[ArborAgent]

I bought a roll of 24” extra heavy duty aluminum foil. I use that to line the drip tray in my grand slam.

EHD aluminum foil is stupid thick and stupid expensive but the roll will last my lifetime.

[cookingjnj]

I also foil my drip pan and drip bucket for ease of cleaning.  Change them out every few cooks.

[Bar-B-Lew]

I bought a full drip pan without the holes in it for my MAK several years ago.  Not sure that is even an option for the newer MAK design.  It would certainly make foiling easier.

[urnmor]

so you foiled the  flamezone, punched holes for the openings, and then foiled the covers? 

I use a phillip's screwdriver to punch the holes.  It takes maybe a minute or to accomplish and I foil the covers.  I just fine it easier to keep clean that way.  Like others I will change foil after three or four cooks unless it was a large cook,like this one, or it has been awhile since used the grill. 

[Bentley]

So will you be driving some 16p nails in a board so you can just punch it all at once in the future?

[silverbullet]

95% of the time I don't foil. If I'm cooking multiple porkbutts that usually make s mess then I'll foil.

[ArborAgent]

So will you be driving some 16p nails in a board so you can just punch it all at once in the future?

HAHAHA.

AT this point I feel like the time saver takes more time than the problem!

[Bobitis]

When I 1st got my Traeger Jr., I foiled the drip pan. After a couple months I stopped. The result was more even temps and no worse cleanup.

No foil from that time on...

[glitchy]

I also foil my drip pan and drip bucket for ease of cleaning.  Change them out every few cooks.

A 30 oz tin can works great in many drip buckets, then when it’s about 2/3 full you just toss it and insert a new one.

[dk117]

When I 1st got my Traeger Jr., I foiled the drip pan. After a couple months I stopped. The result was more even temps and no worse cleanup.

No foil from that time on...

while it took me longer to catch on, I'm with Bob.  No foil for me running on several years (5 maybe?).   Putty knife on the drip pan every other week dependent upon usage.

DK

[Bar-B-Lew]

I also foil my drip pan and drip bucket for ease of cleaning.  Change them out every few cooks.

A 30 oz tin can works great in many drip buckets, then when it’s about 2/3 full you just toss it and insert a new one.

I use the plastic pint deli containers and then put the lid on when full and throw in the trash.