My first smoker is my current MES 30 inch. In my 4 months of smoking everything has been relatively flat on the racks. I`ve done fish, ribs, many pounds of beef jerky, stuffed chicken breasts etc all on the racks. I have noticed that the lower rack, nearest the heat element, cooks the jerky for example a lot quicker than the top two racks. Makes sense, its closer to the element.
So that brings me to the question. I just purchased one of those beer can holders to do a whole chicken. But my concern is the distribution of heat inside my smoker. Am I going to burn the lower part of the chicken, while the top is not done?
Am I not using my smoker correctly? I consider myself a rookie, first year smoker, but I love it. Thank you for advice.