I'm currently pining for the old fashioned type of BBQ, which was just a slab of metal over a fire. No lips on the edge, no hole in the middle - just a roughly cut slab. It sometimes wasn't very flat, and the BBQ itself certainly wasn't level.
The beauty of that design is it allowed all the fat to drain off the edge, either into the fire, onto your feet or onto the grass behind the BBQ. Once you got the tilt setup properly, you had a self draining BBQ.
I spent yesterday cleaning our fancy modern BBQ. It's got a tiny drain hole in the centre, and it clogs faster than Peter Slipper can fill out a taxi voucher. The fat drains into a container underneath that holds less than half a cup by volume. That means crawling under the BBQ on a regular basis to empty the fat container.
BBQ design needs to go one way or the other - either build a fat trap that is so small, it needs to be emptied after every use, or install one the size of a large bucket; one so large, you throw it out when you get rid of the BBQ, and never have to bother emptying it.
You know it makes sense.