With Labor Day 2014 quickly approaching, my family has decided that they want both chicken and spare ribs, but I am wondering if this move would be too aggressive for someone just starting to get a grasp on everything that smoking entails. My first smoke was a few weeks ago and I only did chicken quarters, but they did come out very very good. I was thinking I would have to get the temps for the chicken up to at least 375 for a good smoke with crispy skin, but the ribs should be around 230 -240. If I get the side of my food chamber that is closest to the firebox u to 275-285 for the chicken, I am not sure there I have enough skill to get and keep the far side to around 240 for the ribs. Are there any tips or advice on how I can tackle this challenge without freaking out and ruining the meat with creosote or cooking the ribs at too high a temp?