thoughts on mixing meat and fish

I put butts on top, then brisket, next ribs.
The butts and brisket are done a few hours before the first turn in. Then, I move ribs up to top, and chicken next rack down. I would put fish on the bottom, but I wouldn't take a chance at a contest doing this. I have smoked a lot of salmon and sturgeon in my FEC. I never taste fish at the next cook, but why take chances? Don't have to foil, either.

Thanks for the pic and thoughts, can't wait for my welding friend to finish putting mine on the comp trailer, I want to cook

Thanks again for all the help, first tourny is 3 weeks away