That sounds like the way my grandmother did it. It was always in the roasting pan after the bird had been taken out.
Yes, exactly. Use the same pan if at all possible. Don’t worry how it doesn’t fit your burner. It works. I do the same for beef, pork, and chicken gravy. If my husband uses the smoker, I ask him to put aside some of the drippings for me in foil. Then I put that in the bottom of a roasting pan until I’ve gotten the fond pulled out from it. Remove the foil after accomplishing the transfer. Good luck on your next efforts. I hope this works out for you!