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When would I need to use the lower rack? So far I've only smoked chicken and put it on the top rack thinking that the further it was from the heat the less chance of any burning and a overcooking. I assume with the water pan and lower heat there will be less chance for that but i'm still...

Just bought the 18.5 in WSM and looking to do one of the beginner chicken recipes on "Cooking Topics" page of this site as my first smoke. My question is for those recipes it only mentions to leave the top and bottom vents 100% open but doesn't say what temp range it should be in for the length...