@knifebld absolutely awesome! other than burning the inside of my nose lol. Umm, yep 3-2-1 method on the ribs. I think I could have done 2-2-1 but ah, live and learn. Chicken was spat cocked brined for 20 hrs. injected and rubbed. place breast up for 2 1/2 hrs then breast down for 1 1/2. foiled both for the last hour or so they had. I learned some valuable things:
1. I believe my custom smoker is a stickburner not charcoal. I found myself have to refuel it about 2 hours in.
2. do not mistaking grab match light bag instead of regular. realized I grabbed the wrong one and dumped it in. I had an inferno, and ribs kind of tasted lighter fluidish.
3. cooking time was faster than expected. should have been a total of 6 hrs in smoker, it was but I brought temps way down about 4 1/2 hrs in. temp on meat was 10 degrees from finishing temp.
Overall, I'll keep tinkering with it and get it right someday. I had a blast doing it that's for sure. all advice and input welcomed.