I will admit that I am most likely the LEAST knowledgeable noob to grace the annals of this forum.
Yesterday, while at a client's house, I was offered some smoked pulled pork and ribs. They were AWESOME!!!!! So, on my way home, I darkened the entrance of my local Lowe's and purchased the MES 30 and a bag each of apple and cherry wood chips. By 9pm the box smoker was assembled, seasoned, and a single rack of pork ribs was exchanged for some greenbacks..
Which brings me to my first question:
2-2-1: 2 hours smoke, 2 hours in foil, and the last? smoke too, or just heat? If it is just heat, can I just throw it in the oven for the last 3 hours?
I hope to gain enough knowledge to keep my loved ones out of the hospital.