Hi all, I'm getting ready to do my first couple smokes in an already seasoned MES 30" and was hoping to ask some questions. For my first smoke I was wanting to do a pork loin, a rare (sirloin?) beef and a brined chicken. Haven't bought any of the meat yet so I'm assuming average sizes that would be found at the grocery. About how long should each of these take? What is the best smoker temp? 250? I'm planning on using an ET-733 thermometer but I'd like a rough idea of how long I should expect and also try and sync the opening of the smoker for removing the meats with needing to add new chips anyways. We'll probably be smoking in 50 degree weather. Any tips on what to place above/below what? I'm thinking pork loin on top, beef in the middle and the chicken at the bottom, but that's not based on anything. I'm also expecting the pork to get done first, then the beef and then the chicken since the pork is smaller than the beef and the chicken is being fully cooked while the others are going to be rare. Is this correct? Also, what internal temps do you all like for pork loin and rare beef for sandwiches? Should I take the meat out 5-10 prior to them reaching the desired temps to account for carryover cooking? I'll probably get the hang of all this over time but I was just hoping to try and flatten the learning curve as much as possible for my first couple of times by asking the pros. For my second smoke I'm thinking of doing almonds on top and a couple hanging racks of pork ribs. Any suggestions on the best temp for these? Would these even be compatible to smoke together in terms of temps required? Now that I think about it, would the beef/pork/chicken above be good to smoke together re: smoking temps? Should I switch the ribs half-way so that they take turns being closer to the heating element? What are you all's opinions on adding liquid to the liquid tray? Necessary for some cuts, not necessary for others? I was planning on just leaving the tray out but if I need to add liquid then I will. Sorry for the huge amount of questions and thanks a bunch for any help!