Last weekend, I was able to fire up the smoker for some ribs and chicken. The ribs went on, with the smoker around 225 - 250 and some apple wood chunks. Rubbed and ready to go using a 2-2-1 on these. Spritzed them every hour or so with apple juice Then one of the locals stopped by: http://www.smokingmeatforums.com/for...ad.php?t=21009 After he left it was time to add the chicken and foil the ribs and add afew more chunks of apple wood. I marinated the bone-in thighs and breasts with a buffalo wing marinade. About an hour in, for the chicken ribs foiled. Here are the finished ribs with some sauce on them for the last hour. As it turned out, I probably should have got the chicken pieces in the marinade the night before rather than 4 hours. They were moist, but did not have much of a kick to them. Missed taking a picture of the finished chicken. Have to try again this weekend.