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I used some rib racks recently and I left the regular racks in. It worked fine.

As for the volume, I loaded three racks and rotated the top and bottom once. I left the bottom rack empty, which I often do with a big load. When you load a cooker full of cold meat, the thermostat will call for heat until the temp is reached at the probe. This will be a nmuch hotter fire than you realize and can scorch the stuff on that bottom shelf. I like to have a little room for air flow too. Just because you can jam it in the door doesn't mean it will cook properly.
For the same reasons, I like to start on smoke and step up one notch at a time with a big load.
For a while, I used a rib rack in an unusual way. I pulled the drip pan out, put a rib rack in the lower rack position with an oven liner in the bottom of the rib rack to catch any errant drips. Weren't any drips, cause I was cooking on racks in pans. My theory was to get more smoke up and swirling in the cooking chamber, just in case the drip pan restricted smoke flow. I had good results doing this and my FE stayed mighty clean. Can't cook a full load this way though.

So, I can't definitely say that the drip pan restricts smoke without further testing...

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