Cold rainy spring and other things kept me from the smoker this year, but I finally got the first smoke of the year under my belt. One thing I noticed was the top rack vs bottom grates ran between 40* & 50* hotter on top rack without any meat in smoker. When I added the meat, and the temp settles in, the top rack only ran 10*-15* higher throughout the cook. Perfect for what I was cooking. One rack of ribs, and three chuck eyes. I took the chuck to about 180* and will freeze for future dinners. Stopping just short of "done" will let me roast them in the oven with veggies for 1 1/2 hours at 325* or so long enough for veggies to get done, and the meat will be just right. Here they are about 2/3 the way through the cook. This day felt good!