I am doing a rib event for the local cigar club. I have seen people "maximize" the space of their smokers by piling ribs two or three layers deep on the smoker. Is this advisable? How does it effect cook time and taste? PSA below: If you're in the Northern VA area, join the Brothers of the Smoke (www.brothersofthesmoke.com) and Old Virginia Tobacco Company (www.ovtc.com) for their first annual Ribs and Sticks event at the Woodbridge, VA location. The event starts at 4pm with special guest Don Pepin Garcia.