So I just got a new Masterbuilt 20051311 GS30D 2-Door Propane Smoker
And plan on doing a couple racks of baby backs and some boneless skinless chicken thighs this weekend. The question is: is there an optimum position for each type of meat?
I know that the thighs won't be on the smoker nearly as long as the ribs, but WHERE should everything go? Top, bottom, or middle? Does it matter (it would seem to me that it would)?