Thanks for all of the replies.
I've already done a few smokes so far....just trying to fine tune my process :) My wife actually suprised me with the smoker one afternoon as a birthday present a few days early. I had been eyeing the smoker in the Costco store for a couple of weeks...but didn't know she picked up on it. Needless to say, what a very pleasant suprise!
Let's see, the first run was smoked chicken legs. Fabulous. The Kids (4) and us really enjoyed them, and with chicken legs, got a great sense for the pink color smoking will do to the meat. Everyone was impressed how moist they were and how good the light hickory flavor made the legs.
The second run was actually quite a test as we had 20 or so people over for a birthday paty. To compliment the menu, I smoked baby backs and chicken wings. Now baby backs are a favorite of mine, so I was eager to see how these would turn out. I used the 2-2-1 method with a St. Louis rub found in my Smoke and Spice recipe book. For the wings, I whipped up a quick rub that I found online. Over the 4 or 5 hours, I did get one instance where the chunks caught fire good. However, both the wings and the ribs came out looking and tasting fantastic. I lightly sauced the ribs over the last hour with Sweet Baby Ray's and served them up with a choice of a few different sauces (a couple of reds, mustard based, etc). The wings and the ribs both got devoured. I really love what the 2-2-1 does for the ribs. They were tender with some bark and hold up to cutting and a bite, but you can clean them to the bone with ease! Lots of compliments on both.
The thrid run was another test of sorts, as I did a whole turkey. I threw on some ribs as well for an appetizer. This worked to perfection as the turkey still had an hour or two when the ribs were done. Did the 2-2-1 again, but didn't have any apple juice. No sweat, I used some grape juice, and I think they actually may have tasted even better than before! Again, they were devoured! As for the turkey, I used the same rub as I used on the wings above, and lightly coated the skin with some oil every hour or so. It tasted fantastic. I may have been a little on the dry side....or it wasn't as moist as I was expecting. Still very good none the less. It did pretty much fall apart as we carved it....so my son couldn't eat the turkey leg that he was expecting. Perhaps I will try apple juice/rum mix instead of oil next time. The best part, though, was the gravy the drippings I captued made! Wow...the light smokey flavor was perfect. We also made turkey/veg soup with the left overs and the smokey flavor made its way through to that as well. We froze several helping, and my wife and kids love it.
The last batches of ribs were so good, I tried them again last weekend and this is where I ran into issues with the chunks catching fire too much. There were directly over the flame in the chip tray...an hour in or so, I noticed the flames, and the temp was 350ish. I replace them with new chunks and the same thing happened. Too much white smoke, too hot. In the end, I ended up finishing with the chunks all the way to the side of the smoker...away from the flame, and I didn't seem to get enough smoke. Needless to say, the ribs weren't as tender (got too hot i suspect) and didn't have much smoke flavor at all. I guess I need to experiment with the placement of the chip pan. However becasue of the way it sits under the water tray, there isn't much room to replace it with a can or cast iron skillet.
So now we've done ribs, wings, turkey, and chicken legs. Next up I want to try pulled pork. Thinking about trying a boston butt. Can't wait!