Picking up my new & first ever reverse flow smoker today...so I have a few questions: (New to the reverse flow, but not to smoking in general) 1. Seasoning & burn in? preferred methods? And should I throw some meats on there as tests during the seasoning runs? 2. Water pan or Not? I have previously used 2 water pans in other smoke runs. I like how it helps, but not sure how it relates to a reverse flow. 3. This has an upper rack for food as well (never had one before)...so Are there food safety issues to consider by having say poultry on the top rack, & pork on the bottom, etc... do I need to worry about fats/juices dripping down & possibly contaminating foods below? Any other tips I need to know about? All help appreciated...pics of new smoker to follow later tonight!