I have an Masterbuilt 30 electric with remote. My first two smokes were the same thing in the smoker....first four racks of ribs and yesterday 2 chickens. I was thinking suppose I wanted to smoke two or three different things. These would have to be stacked vertically. If I was doing like one chicken, a small rack of ribs and a small brisket what goes on top. Is there a stacking order to follow? The grease from all up top will eventually hit what ever is on the bottom. I see plenty of advertising pictures that show a variety of things in the smoker but I am not sure if chicken grease dripping on a brisket, or port fat dripping on a chicken or whatever dripping on something else would ruin the smoke. What yea smoking experts to help this novice out?