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Thanks all. Ended up putting the ribs on the bottom rack for the first 3 hours with the chicken on top. Rotated them once I wrapped the ribs in foil and did that for two hours. Both chicken and ribs came out perfect.

Hosting some friends on Monday and looking at smoking as much as possible in a single go. Have an 18.5 smoker Want to cook two beer can chickens and a couple slabs of ribs (using the 3/2/1 method more than likely). What is the best way to crack this nut? Meat placement suggestions also...