Originally Posted by colonel00
While it can be a pain to remove one rack to get to the lower one, it's probably your best option.
That was pretty much my way of thinking too, just looking for ideas. It's not a huge hassle to pull the shorties out to get the chicken out, the little smoker gets back up to heat pretty quickly.
I'm also wondering if I ought to do the short ribs in a foil pan to capture the drippings.