Okay, I'm eager to start using my smoker again. This time I'll be doing a chicken, a fatty, & some ATBs. I'll probably throw in some onions and garlic. I felt like I was just wasting smoke last time as I had so much room left over.
Anyways, I was wondering how to smoke things with different cooking times. Do you start at the same time & pull the early ones out when done? Or do you throw the ones with less cooking time on later so they are all done at the same time? I'm just concerned with maintaining constant temp & worry that either choice will affect that.