I'm in the process of cooking for my son's grad party on Saturday and had a question I'm hoping someone can help me with. My part of the menu is pulled pork with smoked beans so I'm making everything in batches ahead of time. My MES 30 will only comfortably fit one large butt and a tray of beans at a time so I did five batches and froze them as I went. The day of party everything will need to be reheated so I was planning on using the big aluminum pans and doing it all in the oven. My question is are those pans safe to use or will everything taste like a metal pan? I'm more concerned about the beans than the meat but that's also a concern. If anyone has any tips on how to keep the pork moist and delicious through the freeze/thaw/reheat process I'm all ears. The plan before serving is to hit it with the SoFlaQuer finishing sauce and then a touch of BBQ sauce and served as sammiches. Thanks!