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Thanks for the responses guys. The butt over brisket sounds like a great idea. We're trying to watch all our pennies these days, so if I'm loading up an entire chamber of charcoal, I just feel like I should make the most of it by utilizing all the space.

I'm new - sorry if this question has been asked a zillion times but I couldn't find it in the search, the manual, or online anywhere. I've just used the top grate so far, but if I want to use both, are there any factors to consider? Do certain meats like poultry need to always go on the...