I have a 7 rack vertical smoker mounted along side my Santa Maria grill mounted on a trailer. What are the do's and dont's as far as different meats in a vertical. I know I don't want any poultry on top of anything else but are there other hard and fast rules? It seems to me I don't want beef dripping down on pork or pork on beef etc. So maybe the realization of a vertical is it's a one trick pony? One kind of meat at a time?