A few times I have thought about throwing in some ribs with another piece of meat that takes considerably longer to smoke. I am using an electric smoker which has been turning out great food using just one meat, but it appears that most of the smoke is early on in the cook. How would you handle smoking a butt that might take 10 hours and then ribs that take 4? If you put the ribs in at the 6 hour mark, I believe most of the smoke would be gone. Would you add more wood at this point? These things are insulated so well I am curious of there would be a enough heat at the element to smoke the wood.