Going to smoke Pork. I have an MES30 and AMNPS. I have done brisket, ribs, and whole chicken all excellent. I've read where the fat cap on the pork should be placed down. Is this right ? I thought the idea for the fat cap was to promote self-basting, which should be up. I did the brisket with the fat cap up, came out great. I also read where adding a piece or two of charcoal would help with the bark. Anyone tried this in the MES ?