I will be smoking 2 6lb pork loins that I will use to make a pork green chili to smother breakfast burritos while camping this weekend. to make the chili I need to make a gravy using the juice from the pork would I be ok to just put a pan under the pork loins in the smoker to catch any juices and use that as my broth or would I be better off putting the loin in individual pans. I just don't want to affect the amount of smoke the loins absorb? Any help is very appreciated!