I have my Amerique packed full with (12) pork butts, weights vary from 5-1/2# to +6#. Are there any good tricks to use when cooking this many items? I have placed the larger butts on bottom rack and smaller ones on top rack. Is it wise to flip bottom butts over after a while so the one side does not stay so close to the wood box/heating element, or should I alternate rack locations during the cook, or just leave them as originally placed ?? I am trying to keep door closed as much as possible, and won't insert temp probes until I have pieces in "final" positions. I am thinking with that much meat in smoker, it will take 3 or so hours longer to reach finish temp than it would with just 2 butts in smoker.