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Next weekend I'm going to smoke 3 7lb. pork shoulders on my 18.5 in. bullet. I've never cooked on the bottom grate before, Approximately how much of a difference in temp. is there between the two grates?

I've notice the inside of the smoker gets dirty very quickly, should i be concerned about cleaning it often i'm sure it doesn't affect the cook much but i don't want it to rust prematurely.

I just got my wsm on nov. 23 so I made a turkey for Thanksgiving and I loved It. I want to post a picture but don't know how. My problem is the St.Louis Style ribs I tried to make the other day they came out with to much fat it was kind of gross. Do you think they weren't done yet they cooked...