Did a fair amount of experimenting with pork-shoulders and St. Louis Ribs, but only one at a time and ready to step-up to "party mode" Would like to try six to eight slabs of ribs and after that, four to five (8 lb) pork shoulders. I realize the inside of the smoker is not convection and wonder about placement of food on the bottom shelf getting cooked faster than the one up higher, standard ovens usually have a warmer temperature on the top rack? With the pork shoulders; you only have so much room and which one should the prop be inserted into? One of them on the first row or second row? Would prefer to keep the door shut through the complete cooking process and not open the door to rotate the meat around...
On the ribs: I have seen a lot of stacking and hanging methods. Should all the slabs be kept at the top of the smoker? Can you use all the racks in the smoker with the same product on them and get consistent results?
Not looking forward to just trying on my own with a large investment of meat and the added pressure of feeding a fussy gang...
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