This probably applies to anything thrown on the smoker... Any reason I wouldn't want to throw my ribs on the smoker setup like this: They are on a wire tray inside that pan, so they wouldn't be sitting in their own juice. I have a CG with SFB, and I have the smokestack extended down to the grill surface. The main pro is just that it's easier: I can set this up in my kitchen, carry it down, foil it once over the top instead of wrapping each piece individually, and then remove the whole thing from the grill and carry it back in to the house. The pan will also protect the meat from temperature spikes, as well as the really hot spot immediately leaving the firebox (I don't have a permanent diffuser in there yet), which means less checking the meat and rearranging if necessary. Will this block the smoke in any way? With the smokestack extended down, smoke should still come to rest in the pan, and the airflow around the pan should keep it circulating, but that is just a guess. Any experts want to offer their opinion?