I've been reading these forums but I'm just seeing pics of people's food that makes me want to smoke but doesn't answer the questions I have.
1) With the MES, how do I keep the fat and juices from dripping off the ribs on the top rack onto the ribs on the second rack, or do I just not worry about that?
2) do I need to put water in the water pan or is that optional? If optional, what is the overall consensus water or not?
3) do I just continue to add wood chips throughout the whole cook or is there a time frame to smoke and not smoke?
I'm sure there are more questions but I think this should get me started.