Well, I seasoned my smoker this morning and had it maintain 225-250 pretty steady for about 4 hours today. I had perfect blue smoke with some apple wood chunks. Oh, and I am using a gas smoker.
So my wife has a lot of faith in my unproven abilities with a smoker and invited company over for dinner.
I am doing 3 slabs of baby back ribs with the 221 technique and going to rub them down with some Memphis dust that I am making this evening.
I also have about 5 leg quarters to smoke as well.
My plan is to start the ribs and add the chicken to the bottom shelves during the last 3 hours of the rib cook. That's about it on the planning.
I will babysit it and not try to get too cocky and leave it to cook itself. At least for my first attempt.
Any advice would be appreciated.