I'm going to try Jeff's smoked chicken cordon bleu recipe tonight but I have what might be a dumb question. Can it be put into a foil pan and load the foil pan in the smoker? My concern is that being rolled up with cheese in the center, and I put two layers, that the cheese is going to melt and drip all over inside. I have a few small foil pans and was thinking if I put the chicken inone of them and load that in the smoker that it will take care of that problem. I wondering if that will cause problems preventing the smoke from penetrating the meat. Any recommendations would be great. I have the chicken ready to go and getting the smoker prepped now. Going to smoke at 235 for 3 hours per Jeff's recommendations. Will post pics in a few.