I have read in Jeff's newsletters that sometimes he puts butts, shoulders, loins, etc., in foil pans and places them in the cabinet. Does anyone have any experience with using these pans. I understand that they do not impede the smoke process but wonder if they would make any difference in the time required. They certainly make for a cleaner smoker. Also, if you use these pans for say a butt, could you simply cover the pan with foil after you determine you have enough smoke to speed up the cooking process?