Recently picked up Myron's cookbook & found many interesting recipes/ideas. Was hoping to adapt them for the BGE, but it seems like everything, so far is cooked in "deep aluminum pans put on the smoker". Chicken dishes, pork shoulder/butt, brisket, etc. Guessing indirect, or things would burn/scorch? For those who've attended his cooking class or tried his recipes, how have you done it? In a pan on grid indirect over plate setter?, above a pan indirect on grid?, etc. Thanks!