Finally did a hot smoke in the new smoker. My oldest was home from college and wanted ribs. I used the 3-2-1 method. 3 hours over hickory smoke between 230 and 250F with Famous Dave’s rib rub. 2 hours wrapped in foil with apple juice at the same temp and then 1 hour smoked unwrapped with some Famous Dave’s BBQ sauce.
This was the first propane smoking using chunks of Hickory and cast iron. They lasted a good long time and produced a great smelling smoke.
They came out falling off the bone. Next weekend it will be whole chickens, ribs and sausage for out of town guests visiting for Easter.