I have an offset smoker that I love but is too heavy to be remotely portable, & I don't have room for a trailer pit. I've entered a few competitions in the past but typically using someone else's pit, but it has only turned out well when I used a Pro Q bullet smoker I had a few years back, because I at least knew the smoker & cooked how I wanted to cook. Won $500 for ribs on the first contest I entered. So, I'm thinking of getting the 22.5 WSM do I can take it to competitions in the back of my truck, but I have a few questions: --How much does the temperature typically vary between the top grate and the bottom? --Is the top grate large enough to fit a whole packer & a couple racks of ribs? --If you're cooking on both the top and bottom grate, what do you typically cook on the bottom, & how do you keep juices from the top from dripping on the bottom?