I'm going to smoke two small butt's, never have done two at a time on a Masterbuilt Electric Smoker. Please no bad comments from the real smokers out there about using the electric Only using electric because I will be finishing up putting in my sprinkler system the same day and don't want to be checking the smoker and monitoring it the whole day, as my wife is on my butt to get the sprinkler system done They are only about 3 1/2 to 4 lbs a piece. I know the electric smokers are supposed to work like an oven pretty much, so the temp should be the same in the entire unit. I'm just wondering if this is true or not and do you think I will need to switch the racks every once in a while to move one from the top to the bottom, etc. I don't really care about the time it takes to cook them, figured out that it's better to smoke based on the internal temp. of the meat as opposed to the time it's taken. Going to leave them on until they hit the 180 internal temp, then wrap in foil, cook until 195 int. temp and remove and place in towels and cooler for about an hour. Plan on putting them on around 5am so they should be done in time for dinner later on. Going to try the Finishing Sauce as well, excited to see how that works out. thanks for everybody's suggestions and tips, this is really a great place to learn about smoking and read about everyones experiences.