Dear Wisesmokers. Wondering what position you put small loads. I normally don't fill my FEC up for normal family events. Usually three Racks of BBs, or a couple of Spares. We’ll do Six or so chicken breasts, etc. I cooked some BBs tonight (three racks) on the top rack at 275 for about 4.5 hours. Does position matter? I thought they were a bit dry; however, I’ll admit, I’m used to Spares, which a by nature moister. I know most do pork butts on the bottom shelf, fat cap down. The heat maps I've seen say the middle is cooler and there is a hotspot in the upper left. I also try to rotate (or spin) my ribs if only using one rack.
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