Last weekend I smoked a small pork loin, chicken legs, and chicken thighs on my Gourmet ECB
Luckily the loin was small enough (2.5 lbs) that I could fit it and the chick on the top rack. However, it got me thinking...if I didn't have room on the top rack for all of it, I would have to put the loin on and come back a couple hours later and put the chicken on the bottom rack.
How do you access the bottom rack? Seems like a PIA to have to remove the top rack to add meat to the bottom rack or check the temp of any meat on the bottom rack.
Removing the top rack really seems like the only choice, but what do you use to remove it? It's not like you can pick it up with your bare hands. I wouldn't think there is enough room to pick it up with gloves on.