I have searched and couldn't find a good thread for this question. I have a WSM with two racks and wonder if there is a fear of cross contamination from one meat dripping on the one below it. For instance, my first smoke was a rack of spare ribs and two spatchcock chickens. I used the 3 2 1 method on the ribs and tossed the chicken on after i wrapped them in foil for step 2 because the chicken only needed two hours. By the time i sauced the ribs, they were pretty much done and dripping on the chicken below wasnt as bit a problem I think obviously, you'd want the longer cooking meat on the bottom and quicker meat up top, and you'd also want the meat on the bottom to hold bacteria killing temps for a period of time after the top meat is off. So what do people do? What methods do you use? What if i wanted to cook a brisket, a pork butt, and a whole chicken at the same time?