Hello all, I am brand new to the forum and have had my MES 40" for a couple of years now, but only have used it less than a dozen times, and all for big meats, i.e. pork but, turkey, ham, PR roast and the like. I have never tried to smoke multiple items, i.e. chicken and pork at the same time. My smoker has multiple racks does it make any difference how these multiple items get stacked up? Should the quicker smoking items go on the top racks, or visa versa?
Also, I have been reading in some forums about modifications to smokers, like holes in heat shields and upgrading wood chip holders. Can anyone explain what and why these are good to do?