I'm thinking about picking up some steam pans to use in my smoker along with some footed racks to suspend the meat. Mostly wanting to minimize clean up. My question is what depth pans are you guys using. I was thinking either 1 1/2" or 2" pans. Can't think of a reason to use a full depth pan. Am thinking I would buy stainless pans and line them with foil for the cooks. Afraid of the chance of disposable pans getting a hole in them during the cook. Any advice is appreciated. Thanks!