If only cooking a rac or two, arranging diagonally will usually allow an unmolested rack in the #2. I usually smoke @ least 3 racks @ a time so i do as Papa Rick recommends & it does not require cycling. Last night I cooked 3 racks & tried something new. I cut the racks into 2 and 3 bone individual sections. I wanted a cleaner presentation for plating much like when cooking salmon. Same cooking time, beautifull presentation and no drop in quality. I will do it this way from now on.
This whole "you have to cut the rack" is a silly rationale for decision making. Most folks dont eat an entire rack by themselves. Therefore, they have to be cut @ some point & I can verify it does not affect the quality. Also, I cook 20lb briskets in my #2 whole with great success. I have never needed more real estate for cooking. I regularily cook for gatherings of 10 to 20. The bigger units would be nice but definitely not necessary for me.