Hello everyone, I'm fairly new here. I'm on my second smoke today. I have a weber smokey mountain. I wanted to do beer can chicken and a rack of ribs. Any tips on the timing. I was planning on doing 3-2-1 ribs on the top level. The beer can chicken on the bottom as it is presumably hotter there. How long should I let the chicken smoke? Should I put the chicken in a little after the ribs? Any advise out there in meat smoking land? All tips greatly appreciated.