In a couple weeks i'm cooking a bunch of meat for a block party and want to keep things simple with cookers so my plan is to hang 4 bone in butts start to finish without foiling in my Jimmy cooker. The wild card is if they will stay on the hooks close to the finish. I don't have to worry about them falling into the fire because i have a grate safety net with a stainless diffuser sitting on it. Fat cap trimmed off and rubbed on all sides for more bark. The cooker is cruising along about 400* now with it staying around 450* most of the cook so far 2 1/2 hours in. The cooker is loaded up with KBB and large apple chunks from a local orchard. At these temps I wouldn't be surprised if it's done in 5 hours but we'll see. It's looking really good now but i'll take some pics maybe about 4 hours in. No need to open vents with this setup....intake and exhaust is coming from the gap around the lid and cooker.