Referring of course to my smoker
Trying to figure out how to best load up my new 20. If I am having a decent sized party, I wonder what is the optimum way to put a sizable amount of meat in there (PB and ribs I guess...a brisket would pretty much take up the weight capacity anyway). I am just concerned about anything on the bottom (of the 2) shelves absorbing too much of the heat. Any advice?