Ok, I have a question on smoking different meats at the same time. I am doing chicken thighs and drumsticks, a small (2.5lb.) beef eye roast and a rack of ribs. All of them will be going in the same smoker, a Masterbuilt Pro dual fuel. I will be using propane with Apple and cherry wood for the smoke. Which should be on top, I'm thinking the chicken or ribs with the eye on the bottom closest to the heat source. I figured they should all take approximately the same amount of time to cook. Any suggestions would be helpful. Thanks.