Hello to all smokedFoodLovers! I have a pretty basic question for you guys, and some of you are gonna wonder why I don't know this already.. This is why I love forums......you don't feel so stupid when asking stuff here....! I have a Weber Smokey Mountain 22.5 smoker and really love this thing, but I think I could use some words of advice in order to get the most out of this great smoker.. If you guys know of a specific link I need to read to get informed on all things SmokeyMtn. please send! In the meantime, back to the very basic question I have.. It has to do with smoking on the lower level rack.. I've never used it! I know, I've seen all the pics in the instruction manual on how you can smoke a turkey and cook ribs at the same time.........but most of the stuff I see with regard to smoking has to do with smoking on the top rack only.. I'm wondering, if I do use that bottom rack, how do you keep the drippings of the top meat off the meat on the bottom one? Nothing like getting some turkeyJuice or ribJuice on whatever the bottom meat might be, eh? I would really like to hear how you guys do this at your place.. Please let me know when you got time... Thanks in advance for any info you can send!