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Submitted by: SmokerBill

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The main difference you'll encounter smoking meats at the different heights is the possible temperature difference of the smoker at those different levels. That would require more or less time, or adjusting the temperature of the smoker. The main reasons for the adjustment capability of a smoker are first, to be able to adjust the height for larger or smaller size pieces of meat, and second, to be able to add additional racks, so more food can be smoked at the same time. For easy access, position meat near the top of the smoker is usually preferred. Something large, like a turkey, could require lowering the rack so the lid doesn't touch the bird. When smoking thinner meats or fish, you could put up to 5 racks full of product in your smoker at the same time. This would come in handy when smoking a batch of salmon, or some homemade beef jerky. Even with just two racks, one at the bottom and one up top, you'd be able to double the capacity for larger meats, as long as there's room for the bottom layer of meat to fit.

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